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Cranberry Relish 2 cups fresh cranberries 1 1/4 cup water 1 cup granulated sugar 1 (3-ounce) package cherry gelatin 1 cup chopped pecans 1/2 to 1 teaspoon salt 3/4 cup chopped celery In saucepan, bring cranberries, water and sugar to a boil; cook until all cranberries are popped open. Place gelatin in heat-proof bowl; pour hot cranberry mixture over gelatin and stir until gelatin is dissolved. Refrigerate. When mixture is nearly set, add pecans, salt and celery. Refrigerate until firm and serve. Serves 8. |
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