Cranberry Jello Salad

Ingredients

• 12 ounces fresh or frozen cranberries
• 1 orange (halved with seeds removed and peel left on)
• 1 apple (halved, peeled, and seeded)
• 1 1/4 cups sugar
• 2 small raspberry jello packages
• 20 oz crushed pineapple
• Whipped cream and mint leaves (for serving)

Instructions

1. 1

   Start by making the relish. In a large food processor, combine 12 ounces fresh cranberries, half an orange (peel on but seeds removed), and half a peeled apple. Pulse until the mixture is in a fine dice. Sprinkle the cranberry mixture with the sugar and allow to sit for 20 minutes, or until sugar is mostly dissolved.

2. 2

   Divide the cranberry relish in half (about 1 1/2 cups each). NOTE: This makes enough for TWO jello salads. Feel free to halve the relish recipe or refrigerate the second half for another use-it's a great side dish on its own!

3. 3

   Meanwhile, bring 2 cups of water to a boil. Dissolve 2 small packages of raspberry jello in the water. Add 1 cup cold water.

4. 4

   Stir in half of the cranberry relish and a 20 ounce can of undrained crushed pineapple. Pour the mixture into a jello mold. Do not overfill. If your jello covers the top of the center piece, spoon a bit out and place it in a separate container. Refrigerate for at least 8 hours or up to 3 days.

5. 5

   To un-mold, place a large, flat platter on top of the jello mold then carefully flip over. If the jello doesn't release easily, flip it back over, and submerge the bottom of the pan in 2-3 inches of very hot water before trying again. Refrigerate until ready to serve. Decorate with homemade whipped cream, fresh cranberries, and orange zest right before serving.