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Cranberry Jalapeno Relish & Salad with Flair

Prep Time 1 d 2 hrs
Course Side Dish
Cuisine American
Servings 4 people


  • 1 6 oz. box cherry jello
  • 1 can crushed pineapple
  • ½ cup chopped pecans
  • 1 recipe of Cranberry/Jalapeno Relish See Below

Recipe of Cranberry/Jalapeno Relish

  • 1/4 cup Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers
  • 1 can whole cranberry sauce


Cranberry/Jalapeno Relish:

  • Mince 1/4 cup Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers and stir in whole cranberry sauce. Make up a day ahead to let the jalapeno peppers permeate thru the relish.

Cranberry/Jalapeno Salad:

  • Drain pineapple and reserve liquid to use in the jello. Make jello using 2 cups of boiling water to dissolve, use the pineapple juice and additional cold water to make 2 scant cups of liquid and add to jello. Put in refrigerator and let jell partly (about 2 hours).
  • Mix the remaining ingredients together-whole cranberry sauce, crushed pineapple, chopped pecans, and Cranberry/Jalapeno Relish. Fold into the partially jelled mixture and return to the refrigerator and chill until firmly set.
  • (It is more attractive when it is made in a clear glass bowl).