Cranberry Relish

Here’s a recipe for those of you who are still searching for a simple and delicious side dish. For those of you who know my “texture issues” with food, you’ll be surprised to learn that I think this is really, really good. Lots of “chunks” of cranberries, pineapple and marchino cherries…sweet and tangy at the same time…mmmmm. This goes great with turkey, ham, ice cream, cheesecake….or even on toast!

Cranberry Relish
1 large can crushed pineapple
1.5 cup pineapple juice (drained from canned…add water if needed)
1 bag of fresh cranberries
2 c. sugar
1 pkg cherry or raspberry jell-o
1 c. marchino cherries (chopped)

• Boil cranberries, sugar and juice until the cranberries “pop.”
• Remove from heat, add jell-o and mix until dissolved.
• Let cool
• When relish begins to gel, mix in cherries and pineapple. Mix well. Store in refrigerator, preferably overnight before serving.
• This will keep a couple of week in the frig..Enjoy!

Do you see what I see?

In the age of expensive video game systems, thousand plus dollar tvs, and a plethora of other high-priced gifts…a simple, inexpensive pair of plastic glasses has been the hit so far at our house. My in-laws sent them, plus a number of other inexpensive toys to my kids, with instructions to open on every few days. Simply inexpensively fun!