This is not vegan, or kosher, although you could probably substitute agar for the gelatin. It is, however, an alternative for those who might be tired of cranberry-in-a-can, or more traditional cranberry relishes. At RedQuarters we serve it with the main meal because it is tart.
3 cups cranberries, picked over (1 lb) and semi-frozen
1 c sugar
1 package lemon jello and one of unflavored jello
1 C. hot (near boiling) water
1 C. chopped nuts,* 1C chopped celery, 1 C. small marshmallows cut into pieces
Spray a jello mold or bowl with cooking spray. Run the frozen berries through a food processor, adding in the sugar. While it sits, add the boiling water to the gelatin. Let that sit a few minutes until it starts to thicken, Combine the chopped ingredients with the cranberries and gelatin. Pour it into the mold and chill until it sets (at least four hours, overnight is safer. I’ve been known to put it outdoors if it is below freezing out.)
Serve with sour cream if desired.
*We’re trying to replace the nuts (pecans most of the time) with water chestnuts this year. We’re going to dry them thoroughly before adding them, so the moisture doesn’t mess things up.