Cranberry Relish #2

I received this cranberry relish recipe from a friend of mine and changed it around just a bit. Here's the version we had for our Thanksgiving dinner this year:

Cranberry Relish #2

1 whole apple, quartered
1 whole navel orange, quartered
1 bag fresh cranberries
1 and 1/2 cups cranberry or apple juice
1 envelope knox unflavored gelatin
1/4 to 1/2 cup sugar
1 cup walnuts

Here's how I put mine together:

Heat the cranberry or apple juice to boiling. Stir in sugar to taste and one envelope of knox unflavored gelatin. Set aside.

In a Vitamix or food processor, pulse the orange and apple quarters into a semi-coarse relish texture. Place in a large mixing bowl. Then pulse the cranberries. Add to the mixing bowl with the orange and apple. The pulse the walnuts. Add to the mixing bowl. Mix together the pulsed fruits and nuts until blended. Stir in the juice and gelatin mixture. Place in a container and refrigerate several hours or overnight.

Notes: I use navel oranges because they don't have seeds. You are supposed to use the whole orange, rind included. If the orange has a particularly tough or thick rind, you might just want to use 1/2 of the rind to keep the relish from tasting too bitter.