I delighted in tasting this no-cook cranberry relish the first time I joined my husband’s family for Thanksgiving. Having been raised in a family that exclusively favored the cylinder of cranberry sauce from a can, this cranberry relish was mind-bending.  Now 30+ years later, the recipe has great sentimental value.  My mother-in-law traditionally made the relish and, after she passed away a couple of years ago, my now 93 year-old father-in-law (otherwise rarely seen in the kitchen) lovingly took over.

It could not be easier. Enjoy!

• 2 c fresh cranberries
• 1 c sugar
• 1/4 c orange juice
• 1 package lemon jello
• 1/2 c boiling water
• 1 Tbsp grated orange zest
• 8 oz can crushed pineapple
• 1/2 c finely chopped celery

1. In a food processor, grind the cranberries.
2. Add sugar to the cranberries in a large bowl, mix, and let stand in fridge for 24 hours.
3. Add the remaining ingredients to the cranberry-sugar mixture. Stir well, and pour into a ring mold.
4. Set mold in the fridge until stiff.