Instructions

1. Wash and sort the cranberries.
2. Rinse but do not peel the oranges. Cut them into pieces and remove any seeds.
3. Cut the lemon in several pieces.
4. Chop all the fruit, using the metal blade of a food processor. Use several pulses rather than a continuous burst. You want the cranberry pieces not a mush of blended fruit suitable for granita.

Preparing Homemade Cranberry Relish

1. Turn into a bowl and add the sugar.
2. Cover and chill in the fridge at least 1 hour to let flavors blend. I leave the mixture in the fridge overnight then add the resulting sugar syrup to the gelatin instead of water.
3. Drain the cranberries, reserving as much syrup as possible in a 2 cup Pyrex measuring cup.
4. To the syrup, add enough water to make 2 cups. In a large bowl, empty two 2 packages of raspberry gelatin – definitely cranberry gelatin if you can find it!
5. You can also use 1 package of lemon flavored gelatin and 1 cherry, raspberry or cranberry gelatin.
6. Add 2 cups of boiling water and stir until the gelatin is completely dissolved. Stir in the cranberry sugar syrup.
7. Cool and chill just like Jello® until the mixture is a little thicker than unbeaten egg white.
8. Add the cranberry relish, making sure it is evenly distributed throughout the gelatin. Spoon into the mold and chill in the refrigerator until firm.
9. Cover with wrap until ready to use.
10. Remove from mold onto a chilled platter and watch it disappear before the turkey is ready to serve!
11. That’s why I make two.