recipes@decwrl.UUCP (12/19/86)
CRANB-RELISH-2(S) USENET Cookbook CRANB-RELISH-2(S)
MOLDED CRANBERRY RELISH
CRANB-RELISH-2 - 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 contri-
buted what is now known simply as "the recipe." Mom never
tried to improve on this addictive relish.
INGREDIENTS (Serves 8-10)
DRESSING
2 cups marshmellow creme
1 cup heavy whipping cream
3 oz cream cheese
RELISH
10 oz fresh cranberries
3/4 cup water
6 oz raspberry Jello mix (1 package)
1/4 cup granulated sugar
1 cup Tokay grapes (quartered and seeded)
1 cup celery, chopped fine
2 1/2 cups
canned crushed pineapple, including syrup (one #2
can).
PROCEDURE (DRESSING)
(1) 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 cheese.
(2) Add whipping cream and cover tightly. Refrigerate
overnight.
(3) 15 minutes before serving, whip mixture with an
electric mixer until it reaches the consistency of
thick, but not stiff, whipped cream.
PROCEDURE (RELISH)
(1) Rinse cranberries thoroughly. Place in an 8-cup
saucepan with water, and cover. Bring to a boil
and cook until the berries have "popped."
(2) Remove from heat and, using an electric mixer,
beat gently until all the berries are broken.
(3) Add Jello and sugar. Plan saucepan over a bowl of
ice and stir occasionally until mixture has thick-
ened but not jelled.
(4) Add grapes, celery, and crushed pineapple (includ-
ing packing syrup).
(5) Pour into prepared mold and chill in refrigerator
until set (about 3 hours).
(6) 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.
NOTES
The most difficult step is in unmolding the relish. I
always spray my mold very lightly with a coating of an aero-
sol 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.
RATING
Difficulty: moderate. Time: 10 minutes preparation, over-
night chilling, 30 more minutes preparation. Precision:
approximate measurement OK.
CONTRIBUTOR
Pamela McGarvey
UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
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