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Thanksgiving: Molded Fruited Cranberry Relish

Source of Recipe


The Seattle Times






List of Ingredients



• 2 cups fresh cranberries
  
• 1-1/2 cups red wine or orange juice
  
• 1 pkg. (6 ounces) lemon-flavored gelatin
  
• 1 can (16 ounces) jellied cranberry sauce
  
• 1/4 tsp ground ginger
  
• 1 can (11 ounces) mandarin oranges, drained
  
• 3 apples, peeled, cored and finely diced
  






Instructions



1. In a saucepan, combine the cranberries and wine. Bring the mixture to a boil; lower the heat and simmer 5 minutes. Stir in the gelatin until dissolved.
   
   
2. Press the jellied cranberry sauce through a sieve and add to the hot mixture. Stir in the ginger. Cool until the mixture mounds slightly when dropped from a spoon. Fold in the oranges and apples.
   
   
3. Pour into a lightly oiled 2-quart mold. Chill until firm. To unmold, dip the mold into lukewarm water for a few seconds, tap to loosen, and invert onto a serving platter.
   
   Makes 10 servings.