In Honor of Thanksgiving: Cranberry Relish

Cranberry Relish

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4 cups (1 lb) fresh cranberries
3 large red apples, cut into small pieces
2 cups sugar
2 packages (3 oz each) cherry jellow
1 cup boiling water
1 cup chopped walnuts
1 can (20 oz) crushed pineapple, well drained

Prep Day: Pulse the cranberries, apples and sugar in a food processor until blended together and fruit is chopped into tiny pieces (be careful not to let it go too long or it will turn to mush). Refrigerate overnight.

Mix together the jello and boiling water. Add the jello, nuts and pineapple to the cranberry mixture and mix well. Let cool before serving or freezing.

Serve Day: Thaw and serve with poultry. Yummy!

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