The recipe Melgies Cherry Raspberry Relish

Made From Scratch Recipes

Melgies Cherry Raspberry Relish recipe is a Dinner meal that takes several minutes to make. If you enjoy for Dinner, you will like Melgies Cherry Raspberry Relish!

Melgies Cherry Raspberry Relish

Melgies Cherry Raspberry Relish Recipe
Melgies Cherry Raspberry Relish

What Course Is Melgies Cherry Raspberry Relish?

Melgies Cherry Raspberry Relish is for Dinner.


How Long Does Melgies Cherry Raspberry Relish Recipe Take To Prepare?

Melgies Cherry Raspberry Relish takes several minutes to prepare.


How Long Does Melgies Cherry Raspberry Relish Recipe Take To Cook?

Melgies Cherry Raspberry Relish takes several minutes to cook.


How Many Servings Does Melgies Cherry Raspberry Relish Recipe Make?

Melgies Cherry Raspberry Relish makes 15 servings.


What Are The Ingredients For Melgies Cherry Raspberry Relish Recipe?

The ingredients for Melgies Cherry Raspberry Relish are:

Jello Sugar free Raspberry 1 box
Jello Sugar Free Black Cherry 1 box
2 cups boiling water
8 ice cubes
1 Red Delicious Apple skin on, cored and chopped
1 Granny Smith Apple skin on, cored and chopped
Red Sour Cherries, 1 cup, without pits (frozen)
Oranges, 2 fruit (2-5/8" dia) peeled and chopped
Agave 2 TBL
Cinnamon, ground, 1/4 tsp or sprinkle


How Do I Make Melgies Cherry Raspberry Relish?

Here is how you make Melgies Cherry Raspberry Relish:

Mix Jello with boiling water. Add ice and frozen cherries. Stir.Peel and chop Oranges, Then chop apples (peel on). Mix all fruit in with the jello. Add Agave and cinnamon. Stir well and put in fridge till set.Serving Size:?15 1/2 cupNumber of Servings: 15Recipe submitted by SparkPeople user MELGIE.


What's The Nutritional Info For Melgies Cherry Raspberry Relish?

The nutritional information for Melgies Cherry Raspberry Relish is:

  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 37.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.6 mg
  • Total Carbs: 6.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.3 g

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