(1 vote) 5 1

This cranberry relish recipe has been in our family for many years. It will last more than a week in the refrigerator if you keep it covered! I hope you will make it one of your holiday favorites also. Instead of the canned cranberry sauce, you can also use 1 package of fresh cranberries -  just add to the blender with the nuts and coconut mixture.

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Winter Haven, Florida


  • 1 lg. box strawberry jello, prepared and half-jelled in fridge
  • 1 orange, washed, quartered,and seeded
  • 2 cans whole berry cranberry sauce
  • 1/2 C. coconut flakes
  • 1 C. chopped pecans
  • 2 stalks celery
  • blender

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Prepare Jello in a large bowl according to directions and let it half set in the refrigerator. In a blender, add orange, nuts, coconut, and celery. Chop into small diced chunks, not too small. Add cranberry sauce and ingredients from blender to jello and mix together well. Cover top of bowl with plastic wrap and put in refrigerator overnight. Serve in this bowl or transfer to serving bowl the next day. 

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