Molded Cranberry Relish

Vivienne Kalman

Food Editor's Note:

This is a delicious alternative to the traditional cranberry relish. It is sweet, but not too sweet, crunchy, but without nuts, and beautiful to present on a round glass serving dish. It is very popular in our family and even the children love it. You will need an 8 1/2-cup ring mold for this recipe, which makes about 16 good-size servings. Prepare this at least one day in advance, refrigerate, and unmold just before serving.

Ingredients

1 3-ounce package lemon gelatin
1 3-ounce package cherry gelatin
1/2 cup sugar
3 cups boiling water
1 tablespoon lemon juice
1 can crushed pineapple (8 3/4 ounces)
2 cups fresh cranberries
1 small orange (with skin), quartered and seeded
1 cup celery, diced

Dissolve lemon and cherry gelatins and sugar in boiling water. Add lemon juice and undrained crushed pineapple. Chill until partially set.

Put washed cranberries and orange sections through a grinder or food processor until chopped. Fold into the gelatin mixture along with the celery.

Pour into an 8 1/2-cup mold, preferably a ring mold. Chill until firm, at least 24 hours. Before serving, dip bottom side of the mold in a pan or sink of hot water for five seconds. When you can jiggle the gelatin slightly, it is ready to invert; otherwise, hold it in the water for another few seconds. Put the mold on the counter, place your serving dish on top, and invert. You may decorate the middle and outside of the ring with parsley, fruit, or other garnishes, if you wish.

Vivienne Kalman is the Food Editor's mother.