How To make Molded Cranberry Relish
DRESSING:
2 c Marshmallow creme
1 c Heavy whipping cream
3 oz Cream cheese
RELISH:
10 oz Cranberries, fresh
3/4 c Water
6 oz Raspberry Jello mix
-(1 package) 1/4 c Sugar, granulated
1 c Celery, chopped fine
1 c Tokay grapes
-(quartered and seeded) 2 1/2 c Pineapple (canned),
-crushed, including -syrup (one #2 can) MAKE DRESSING: 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. Add whipping cream and cover tightly. Refrigerate overnight. 15 minutes before serving, whip mixture with an electric mixer until it
reaches the consistency of thick, but not stiff, whipped cream. MAKE RELISH: Rinse cranberries thoroughly. Place in an 8-cup saucepan with water and cover. Bring to a boil and cook until the berries have "popped." Remove from heat and, using an electric mixer, beat gently until all the berries are broken. Add Jello and sugar. Place saucepan over a bowl of ice and stir occasionally until mixture has thickened but not jelled. Add grapes, celery and crushed pineapple (including packing syrup). Pour into prepared mold and chill in refrigerator until set (about 3 hours). 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: * 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 contributed what is now known simply as "the recipe." Mom never tried to improve on this addictive relish. Yield: Serves 8-10. * The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol 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. : Difficulty: moderate. : Time: 10 minutes preparation, overnight chilling, 30 more minutes preparation. : Precision: approximate measurement OK. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust
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Alex's 5-Star Homemade Cranberry Sauce | Food Network
Alex makes a simple, classic holiday staple: cranberry sauce.
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Cranberry Sauce
Recipe courtesy of Alex Guarnaschelli
Total: 17 min
Prep: 10 min
Cook: 7 min
Yield: about 2 1/2 cups
Level: Easy
Ingredients
1 pound fresh cranberries, washed and dried
2 cups granulated sugar
1/3 cup water
1 cinnamon stick
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 orange, zested and juiced
Directions
In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
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Cranberry Sauce Recipe
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Cranberry Sauce Recipe male you some
INGREDIENTS
2 BAGS FRESH CRANBERRIES
2 CUPS WHITE SUGAR
1/3 CUP BROWN SUGAR OPTIONAL
VANILLA
CINNAMON
MANDRIN ORANGES SMALL CAN
JUICE FROM MANDRIN ORANGES
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Cranberry Orange Relish Recipe | Thanksgiving Menu Collab
Thanksgiving is next week already and if you want to try something fresh and delicious, give this recipe a go! And if you need more recipe inspiration, check out these lovely ladies:
Elle Lindquist -
[Garlic, Apple and Bacon Roasted Turkey]
Arianna Pflederer -
[Cinnamon Sugar Crumble Sweet Potato Casserole]
According to Anna -
[Baked Mac and Cheese]
Cozy Cakes Cottage -
[Pumpkin Sandwich Cookies]
Bits of Paradis -
[Apple Dumplings]
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Make Ahead Cranberry Relish - Perfect Cranberry Relish
Make ahead cranberry relish - You have to have #CranberryRelish, but here's to making it ahead and taking some of the work out! This relish is loaded with flavor, so good - and so easy! Check out this video to see this simple, easy recipe - even #BeginnerCooks will have great results!
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you want to save money and #BuyinBulk - great! But dealing iwth those large packages can be a little daunting at first. No worries - a #WholePorkLoin is far cheaper when bought, and it really is very simple to cut and package yourself. Check out this video to see this simple, easy recipe - even #BeginnerCooks will have great results!
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How To Make & Can Cranberry Sauce w Forjars Canning Lids
Make your own cranberry sauce for a fraction of the cost and much better taste and quality than store-bought.
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Vintage Family Recipe- Cranberry Jello Ring 1950's
With Thanksgiving coming up, I thought it would be fun to share a vintage family recipe with my vintage neighbors. This is a fun one that my mom has been making every thanksgiving for years. She got the recipe from my aunt on my dad's side, and while I'm not sure of it's origin, it definitely has a 1950's feel to it. Hope you enjoy! Happy Thanksgiving vintage neighbors!
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Recipe: Cranberry Jello Ring
1 package Raspberry Jello
1 can whole cranberry
1 small can crushed pineapple
topping:
1 carton of sour cream
1 block of cream cheese
1 tsp vanilla
1 tbsp sugar
Dissolve Jello mix in 1 cup boiling water. Stir in 1 cup cold water. Add cranberry and pineapple. Pour into mold and refrigerate until set up. Mix sour cream with softened cream cheese until smooth. Add vanilla and sugar. chill until ready to serve. Enjoy!
Laci Fay
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