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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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!
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How to Make Cranberry Relish: Delicious Thanksgiving Cranberry Orange Relish Recipe | Pottery Barn
Karen and John Bates share their family's cranberry orange relish recipe for Thanksgiving with you in this enjoyable video. This cranberry recipe is fresh and raw and a nice contrast to the other, heavier Thanksgiving food.
To make the cranberry relish, first grind some cranberries. Then, slice some oranges along with the rind. Add chopped mint, sour cream, sugar, and a little salt to this mixture. Mix and pour this ground mixture in a mold and keep it in the freezer. Your cranberry relish is ready!
When you want to serve the cranberry recipe, just keep the mold in warm water and then invert it over a serving plate. Enjoy this fruity recipe for Thanksgiving with your friends and family.
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Homemade Jellied Cranberry Sauce - Savory
Featuring fall flavors like apple cider and cinnamon, this showstopper is a homemade riff on the canned classic. Get the full recipe at Visit our website for more recipes, videos and tips.
Cranberry Sauce Naturally Sweetened | thanksgiving recipes side dishes
The best cranberry sauce recipe is made by simmering cranberries with the juice and zest of an orange and then sweetened with honey. It is the perfect side dish for your holiday meal and will become a tradition you will want to make every single year.
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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 Cranberry Sauce, Simple, Delicious Cranberry Sauce Recipe
Simple, easy and delicious cranberry sauce – the perfect go to recipe for a delectable sweet and tangy sauce.
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