Molded Cranberry Relish by The Webmaster (Living In Woodbridge VA) Molded Cranberry Relish Try our molded cranberry relish for Thanksgiving dinner and it may become your favorite side dish. 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 this cranberry relish, thick with chopped cranberries and oranges, 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! Living In Woodbridge VA > Holiday Recipes > Molded Cranberry Relish Comments for Molded Cranberry Relish Average Rating Click here to add your own comments Nov 01, 2009 Rating Cranberry Fluff by: B.Ressler Here is our version! 2 c. fresh cranberries, minced 3 c. tiny marshmallows 3/4 c. sugar 2 c. diced, unpared tart apples 1/2 c. seedless green grapes 1/4 c. crushed walnut pieces 1/4 tsp salt 1 c heavy cream Combine the cranberries, marshmallows, and sugar. Mix well, toss, cover and chill overnight. Add apples, grapes, walnuts, and the salt. Fold in the whipped cream and chill. Turn into a serving bowl or spoon into individual lettuce cups. Makes 8 to 10 servings. We serve it both as a salad or a dessert! Click here to add your own comments Join in and write your own page! It's easy to do. How? Simply click here to return to Home Cooking
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