MOLDED CRANBERRY RELISH
Molded fresh cranberry relish with dressing
For years my mother required us to taste her ever-changing
version of a fresh cranberry relish she insisted serving at
Thanksgiving and Christmas. The unanimous family response to the
inevitably bitter dish was, "Do we have to?" Then one year
a friend came to Thanksgiving dinner and contributed what is now
known simply as "the recipe." Mom never tried to improve on
this addictive relish.
- 2 cups marshmallow creme
- 1 cup heavy whipping cream
- 3 oz cream cheese
- 10 oz fresh cranberries
- 3/4 cup water
- 6 oz raspberry Jello mix
- 1/4 cup granulated sugar
- 1 cup Tokay grapes
(quartered and seeded)
- 1 cup celery,
- 2 1/2 cups canned crushed pineapple,
including syrup (one #2 can).
The night before serving the relish, place the cream cheese and marshmallow
creme in a small bowl. Mash lightly with a fork to barely break up cream
Add whipping cream and cover tightly. Refrigerate overnight.
15 minutes before serving, whip mixture with an electric mixer until
it reaches the consistency of thick, but not stiff, whipped cream.
Rinse cranberries thoroughly. Place in
saucepan with water,
and cover. Bring to a boil and cook until the berries have "popped."
Remove from heat and, using an electric mixer, beat gently until all the
berries are broken.
Add Jello and sugar. Plan saucepan over a bowl of ice and stir occasionally
until mixture has thickened but not jelled.
Add grapes, celery, and crushed pineapple (including packing syrup).
Pour into prepared mold and chill in refrigerator until set (about 3 hours).
To serve, unmold relish onto a plate and place dressing in a separate dish.
Serve a couple of dollops of dressing with each serving of relish.
The most difficult step is in unmolding the relish. I always spray my mold
very lightly with a coating of an aerosol cooking oil (such as "PAM")
before filling it with the relish. When it's time to unmold, I run a thin
spatula around the outside of the molded relish to barely loosen it, place
the serving plate on top and invert the mold and plate. I rarely have to dip
the mold in hot water to loosen the relish.
I usually use a standard ring mold and put the dressing in a footed compote
which sits in the center of the unmolded ring of relish.
10 minutes preparation, overnight chilling, 30 more minutes preparation.
approximate measurement OK.
UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
Recipe last modified: 24 Nov 86
From: pam@cepu (Pam McGarvey)
Subject: RECIPE: Molded cranberry relish
Date: 19 Dec 86 02:53:02 GMT
Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
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