It's no secret that I love Jello. In fact, I would probably be happy eating Jello for just about every meal until I started getting sick and dying from vitamin deficiencies. Even then I'd still probably keep eating it because it just glides down the throat with very little effort on my part.
Here's the problem: You can't buy sugar-free Jello here. You can find some flavors of gelatine, but not the real stuff, and certainly not sugar-free. So whenever I get my grubby hands on a box, it goes into my stockpile only to be used on very special occasions. My stockpile keeps growing (thanks Mom, Grandma M, Liz, and Bobbi) and I'm not eating it. This is really silly so I've decided to make a Thanksgiving resolution (I don't wanna wait another month and a few days til New Years) to EAT MORE JELLO!
This is my Grandma Russell's cranberry relish recipe, complete with Jello.
You will need:
16 oz cranberries (I think this is a regular sized bag in the US, but the ones here are smaller)
4 apples, cored
3 oranges (mandarins work okay, but you'll want to use a couple more)
Rind from one of the oranges, grated
2 (small) packages or one large package red Jello (use a flavor you like- raspberry is good, but any of them work really)
2 cups sugar (Splenda works but it doesn't set as firmly, and I've found using less is okay too but it depends on your tastes)
Grind all the fruit together. If you have a nice big food processor, this is a good job for it. I used Little Choppy's choppy bit and the stick blender part to grind stuff up in batches. You don't want to completely puree it, it's good with a little texture left! Add the sugar and let set for 1/2 an hour. Make the Jello using only 2 cups of water. Let it cool down a bit and pour over the fruit. Chill until set. You can make this ahead and freeze it until you need it too, which is rather handy.
Check out Tempt My Tummy Tuesdays for more yummy recipes.