It's Not Thanksgiving Without . . . (Revised)

Cranberry Relish. Along with my grandmother's fabulous stuffing and her perfect pie crusts, this fruit salad completes Thanksgiving; the holiday is not the same without it. You can eat it as a side, as a dessert, or in place of gravy on your turkey breast (my favorite). This is also a perfect "make-ahead recipe" that can wait in the refrigerator until you need it.

Note: My grandmother is notorious for writing down recipes using terms like "a pinch of this" and "add to taste" insted of more exact measurements like 1/4 teaspoon, so taste along the way if you try this recipe.

1 large* package jello (I use cherry or strawberry, something that will not overpower the taste of the fruit; if I can find it, cranberry-flavored jello is the best.)

2 cups boiling water

Mix in a large bowl.

1 lb. fresh cranberries

2-3 oranges

2-3 apples

1-2 cups chopped nuts (We've always used walnuts.)

Chop the fruit (I don't peel the oranges) and nuts using a food processor. Add fruit to the jello in the large bowl. Mix well while adding 3 cups sugar. (Yes, that is a lot of sugar, but remember that cranberries and oranges are tart fruits and you need to make the salad palatable. If you are concerned, start with half the amount and add sugar a half-cup at a time until it tastes good to you.) Chill in the refrigerator.

*Now, this recipe fed my grandmother's family which included up to five adult children and their families. You could try using a small package of jello instead; just use 1 cup boiling water instead, and add less fruit to the mix.
**I apologize for the formatting of this post - I have been having trouble with it lately and I don't know how to correct it. It seems that Blogger can have a mind of its own sometimes.