For the Cranberry Jell-O Salad, blend 2 cups of fresh cranberries, 1 15-ounce can of mandarin oranges and 1 cup of pecans in a food processor. Fully grind the mixture by processing it for 30 seconds, then transfer to a large bowl.
In a separate bowl, mix 1 15-ounce can of crushed pineapple, 2 3-ounce packages of cranberry Jell-O mix, 3/4 cup of white sugar, 1 cup of boiling water and 1 cup of cold water. Once the gelatin and sugar dissolve, blend the ingredients with the cranberry mixture and transfer to a mold. Refrigerate for at least eight hours before serving.
For the Cranberry Orange Relish, fully process 12 ounces of cranberries. Place them in a medium bowl and mix in 1/2 cup of sugar. In a large bowl, stir 1 1/2 cups of boiling water, 1 8-serving package of cranberry Jell-O mix and 1/2 teaspoon of ground cinnamon for two minutes. Next, stir in 1 1/2 cups of cold water. Refrigerate the mixture for about an hour until it thickens.
Stir in the cranberries and 1 11-ounce can of drained mandarin oranges. Coat a 6-cup mold with cooking spray and place the mixture inside. Refrigerate for about four hours until it is firm, and then serve.Learn more about Desserts