Pam’s Cranberry Pomegranate Relish

Thanks to Kelly for posting this holiday fav on her site.

Pam’s Cranberry Pomegranate Relish

1 (3 oz.) package orange jello
1 (3 oz.) package raspberry jello (you can replace these 2 little jello’s for 1 big 6 oz. package (I hear the 3 oz. packages are hard to come by now), a nice alternative is the new cran raspberry flavor, but stick with orange, raspberry, or cran-raspberry, don't do cherry or strawberry, or anything else!)
Dissolve above in 2 cups of boiling water (You'll need to add about ¼ cup of sugar to this, read the explanation above)
Add: 2 (10 oz.) packages of frozen raspberries and stir until thawed (You'll probably have to do the 12 oz. bags because I can't find 10 oz. cans sweetened raspberries anymore)
Add: 1 bag fresh cranberries finely chopped (food processor makes this fast and simple)
1 cup chopped walnuts, or pecans or almonds
Seeds from 1 (large) pomegranate, or 2 small pomegranates
Mix well, refrigerate overnight or several hours in jello molds. To get the relish out of the jello molds, still looking pretty. I like to dip the jellp mold in a hot water bath for about 5 - 10 seconds, then take place my pretty dish upside down, on top of the relish, then flip the whole thing over and let the relish fall out on to the plate. I prefer to use the plastic flexible jello molds that you can sort of squeeze the suction out of a little to get it to all fall out nicely. This little process makes it easy to travel with, then you can flip it for the presentation when you get to your location. Also, if you are traveling with it un-refridgerated for some time, you may want to skip the hot water part.


Pam’s Cranberry Relish, Updated and Tripled 

3 (6 oz.) packages orange jello, and/or raspberry jello, or cran-raspberry
1/2 – ¾ cup sugar (I think it just depends on how tart your cranberries and pomegranates are and how sweet you like your relish, just try it before you set it, and if you have to stir in a little more sugar---go for it!)
Dissolve above in 6 cups of boiling water
Add: 60 oz. frozen raspberries and stir until thawed [5 (12 oz). bags]
Add: 3 bags fresh cranberries finely chopped (food processor makes this fast and simple)
3 cups chopped walnuts, pecans or almonds
Seeds from 3 large pomegranates
Mix well, refrigerate overnight or several hours in jello molds.