Molded Cranberry Relish

by The Webmaster
(www.living-in-woodbridge-va.com)

For Christmas 1972, my boss gave me a 768 page encyclopedic cookbook. His only wish was that I would "use it well" and that I would find at least one recipe which would become a family favorite.

Dr. Swartz, your wishes have come true. In fact, for Turkey Day '73, I prepared a cranberry relish which has become a must have on our Thanksgiving table.

And if dinner happens to be at Grandma's house, the relish better make the trip as well.

It can be prepared in individual fluted molds but you might as well use that large 1 1/2 quart ring mold.

Wash and sort:

2 cups of cranberries.

Rinse but do not peel, then cut into pieces - seeds removed:

1 medium orange

1/2 lemon

Chop the fruit, using the metal blade of a food processor. You want cranberry pieces not mush, so pulse until you have the right consistency. Then blend in:

1 cup of sugar

Cover and chill in the fridge at least 1 hour to let flavors blend. I've even left it in the fridge overnight - I then use the extra sugar syrup instead of water when preparing the gelatin.

Drain the cranberries, reserving as much syrup as possible in a 2 cup pyrex measuring cup.

To the syrup, add enough water to make 2 cups.

In a large bowl, empty two 2 packages of raspberry gelatin - definitely cranberry gelatin if you can find it!

You can also use 1 package of lemon flavored gelatin and 1 cherry, raspberry or cranberry gelatin.

Add 2 cups of boiling water and stir until the gelatin is completely dissolved.

Stir in the cranberry sugar syrup. Cool and chill just like Jello® until the mixture is a little thicker than unbeaten egg white.

Add the cranberry relish, making sure it is evenly distributed throughout the gelatin.

Spoon into the mold and chill in the refrigerator until firm. Cover with wrap until ready to use.

Remove from mold onto a chilled platter and watch it disappear before the turkey is ready to serve!

That's why I make two. Enjoy!

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