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Results 11 - 20 of 85 for pecan cranberry relish
11. CRANBERRY RELISH
Grate rind of orange into chopped cranberries. Cut up orange and add to cranberries along with pineapple, sugar and nuts. Refrigerate ...
Dissolve gelatin in water. Add ... orange, pineapple, celery, and pecans to gelatin. Chill until firm. Serve on lettuce with mayonnaise. 6 servings.
In blender or processor, chop ... at a time, until relish consistency. Mix with sugar and brandy, sweeten more if you need to. Stir in pecans.
14. CRANBERRY RELISH
Mix jello and boiling water ... the juice). Mix well, place in refrigerator (uncovered) until firm. (May add chopped pecans and/or diced celery.)
Combine cranberries, oranges, apple, sugar, ... minutes or until cranberry skins pop, stirring every 4 minutes. Ladle relish into hot sterilized jars, leaving ... Makes 2 1/2 pints.
16. CRANBERRY RELISH
Mix cranberries, orange sections, nuts, crushed pineapple and juice, celery and cooled red raspberry Jell-O. Chill. Will freeze okay. One ...
Use large container to prepare Jell-O, using 2 cups boiling water, 1 cup cold then refrigerate until almost set. Remove core from apple. ...
In a bowl, dissolve gelatin ... mixture. Stir in pecans. Pour into a 1 ... dish. Refrigerate for 4 hours or overnight. Yield: 6 to 8 servings.
Mix all ingredients in order and freeze in 8 x 8-inch dish. Thaw before serving. Can be refrozen. Keeps well.
Dissolve jello in boiling water. Add orange, cranberry sauce and pecans. Chill in mold until ... Delicious with turkey and cornbread-sausage stuffing.
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