I posted this the day before Thanksgiving – really too late for people to make it if they were interested, so I decided to re-post for anyone who missed it the first time, and in plenty of time to shop and actually make it. This mold looks fabulous on the table, and it’s one of my favorite things about the holidays. It also makes a wonderful gift.
Cranberry relish may sound odd, but don’t think “pickle relish.” It’s not pickled or sour. It’s tart and sweet, and is a huge improvement over that nasty canned cranberry sauce.
Ingredients:
1 pound fresh cranberries
2 small red delicious apples
1 large can crushed pineapple
1 cup chopped pecans
1 cup sugar
2 small boxes of cranberry, raspberry or strawberry Jello
2 cups of hot or boiling water
To cut back on the sugar, you can use sugar free Jello, and Splenda or Nutrasweet instead of the cup of sugar the recipe calls for. It still has plenty of carbs because of the pineapple and apples, but it’s less of a cheat.
Use a food processor to grind the cranberries and apples. Mix in the crushed pineapple and pecans. In a separate bowl, mix the Jello mix, sugar, and hot water – stir until it dissolves. Then mix in the cranberry mix, put it in molds (spray first with Pam) or bowls, and chill. When you take it out of the mold, if it doesn’t slip out easily you can dip the outside of the mold in hot water for a moment to loosen it.
This is great on the plate the way cranberry sauce is normally served, but I also know people who use it as a spread on their turkey sandwich, and for a topping on vanilla ice cream.
Merry Christmas!
