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10 servings, 1/10 recipe (130 g) each
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Refrigerate relish 3 hours or up to 24 hours or until completely firm before unmolding. Dip filled mold in warm water, just to rim, for 5 sec. Lift from water and gently pull relish from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate, then shake to loosen relish. Gently remove mold. If relish still doesn't unmold, return mold to warm water for another 5 sec.
Stir 1/2 cup chopped toasted walnuts into cranberry mixture with the remaining jelly and oranges.
Spray mold with cooking spray; arrange 1/4 of the oranges in decorative pattern on bottom of mold. Stir 1/3 of the remaining oranges into half the thickened jelly; carefully spoon over oranges in mold, being careful to not disturb or move oranges in mold. Continue as directed.
Prepare using Jell-O Strawberry or Raspberry Jelly Powder.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.