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Fresh/Frozen Cranberries
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CRANBERRY JELLO™ RELISH
1 6-ounce package cranberry jello™
1˝ cups boiling water
2 oranges
2 cups whole berry cranberry sauce (see recipe below)
Dissolve jello™ in boiling water. Wash unpeeled oranges, cut in quarters, remove seeds. Put through food processor. Add to jello mixture with cranberry sauce. Chill in individual molds until firm. Unmold on crisp greens. Serve with dressing. Makes 12 to 14 servings.
WHOLE CRANBERRY SAUCE:
1 cup sugar
1/2 cup water
2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES
Boil sugar and water together for 5 minutes. Add washed, stemmed cranberries and boil without stirring until the skins burst. Serve immediately or keep refrigerated for up to 2 weeks.
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