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Cranberry Relish Mold w/ Pineapple Fluff




Source of Recipe


Chicago Tribune






Recipe Introduction


Wonderful for the holidays





List of Ingredients



• CRANBERRY RELISH MOLD
  
• 12 oz. fresh cranberries (if frozen, do not thaw)
  
• 1/3 C granulated sugar
  
• 1 large pkg. (6oz.) raspberry flavored gelatin
  
• 2 C water
  
• 1 C each: finely chopped celery, walnuts, chopped course
  
• 3 small tart apples. unpeeled, cored & chopped
  
• 2 t fresh lemon juice
  
• PINEAPPLE FLUFF SAUCE
  
• 1 T unsalted butter
  
• 1 T flour
  
• 3/4 C unsweetened pineapple juice
  
• 1 large egg, separated, reserve yolk & white
  
• 1 large egg white, discard yolk
  
• pinch salt
  
• 1/3 C granulated sugar
  
• 1 T non-fat plain yogurt
  
• 1-3 T fresh lemon juice
  






Instructions



1. CRANBERRY RELISH MOLD
   
   
   
2. Coursely chop cranberries in food processor.
   In a large mixing bowl, mix cranberries with sugar. Set aside for 10 mins. to draw out juices.
   In a small bowl: combine gelatin & 1 Cup hot water. Stir until dissolved.
   
3. Add gelatin to cranberry mixture.
   Add 1 C cold water, celery, walnuts, apples and lemon juice.
   Mix well.
   
4. Lightly spray a 8 C mold or bowl.
   Pour mixture into bowl.
   
5. Cover and refrigerate overnight (up to 3 days in advance)
   
6. To serve, use hot towel around mold to help release & unmold. Invert mold onto decorative plate.
   
7. PINEAPPLE FLUFF SAUCE
   (ingredients listed above)
   
8. Melt butter in a sauce pan over medium heat
   When hot, whisk in flour and cook for 2 minutes.
   Slowly whisk in lemon juice
   Cook until thickened, about 3 minutes.
   
9. Put egg yolk in a small dish. Froth egg yolk with a fork.
   Stir in a little hot juice into the egg mixture to coddle the egg.
   Whisk egg yolk mixture into sauce pan.
   Bring to boil, stirring constantly.
   Remove from heat.
   
10. Beat 2 egg whites and salt w/ electric mixer until frothy.
    Slowly beat in sugar until whites ae shiny and hold their shape.
    Whipped in a little egg white into mixture in saucepan., then whisk in remaining egg whites.
    
    
11. Return to stove, heat to a boil over med-high heat (*mixture will puff up over heat) constantly whisking, about 2 mins.
    Remove from heat. Immediately transfer from pan to a bowl, cover and refrigerate until cold.
    
12. Stir in yogurt and 1-2 T lemon juice to taste, stirring until smooth.
    * Sauce can be made one day ahead and refrigerated.
    
13. Serve on the side and spoon over individual servings.
    






Final Comments


Enjoy!