CRANBERRY, ORANGE & POMEGRANATE RELISH

INGREDIENTS:  Serves 6 - 8

•   1 lb. raw cranberries

•   1 whole navel orange

•   1 cup fresh raspberries

•   ˝ cup chopped nuts (walnuts, pecans or almonds) Walnuts are my favorite

•   1 small package raspberry Jello®

•   1 small pomegranate

•   1- 1˝ cups sugar depending on taste

DIRECTIONS:

1.  In a food processor, process the cranberries into desired coarseness and set aside. Be careful not to
     process too fine. You may want to boil a few whole ones to show up in your relish.  A nice touch!

2.  Process the orange by removing all the outer zest, orange part only,  discard all the white pithy part.
     Place all the orange and zest in the food processor and process until you have a fine slurry.

3.  Mix the Jello® as per instructions on the box.

4.  Add the processed cranberries and orange into a large bowl with the Jello®, nuts, pomegranate kernels and
     raspberries. Stir in the sugar and blend well to dissolve the sugar. Place in the refrigerator to "jell" or congeal.

5.  Serve chilled as an accompaniment to a Thanksgiving or Christmas dinner. Can also be used as an ice cream
     topping , cheesecake or tart glaze or use your imagination.

**COOKS NOTES** 
This relish will freeze well so you can enjoy a few more times during the New Year.