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- Path: decwrl!recipes
- From: pam@cepu (Pam McGarvey)
- Newsgroups: mod.recipes
- Subject: RECIPE: Molded cranberry relish
- Message-ID: <7015@decwrl.DEC.COM>
- Date: 19 Dec 86 02:53:02 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA
- Lines: 84
- Approved: reid@decwrl.UUCP
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- Copyright (C) 1986 USENET Community Trust
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-
- .RH MOD.RECIPES-SOURCE CRANB-RELISH-2 S "24 Nov 86" 1986
- .RZ "MOLDED CRANBERRY RELISH" "Molded fresh cranberry relish with dressing"
- 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.
- .IH "Serves 8\-10"
- .SH DRESSING
- .IG "2 cups" "marshmallow creme" "700 g"
- .IG "1 cup" "heavy whipping cream" "250 ml"
- .IG "3 oz" "cream cheese" "100 g"
- .SH RELISH
- .IG "10 oz" "fresh cranberries" "300 g"
- .IG "\(34 cup" "water" "200 ml"
- .IG "6 oz" "raspberry Jello mix" "180 g"
- (1 package)
- .IG "\(14 cup" "granulated sugar" "50 g"
- .IG "1 cup" "Tokay grapes" "300 g"
- (quartered and seeded)
- .IG "1 cup" "celery," "300 g"
- chopped fine
- .IG "2\(12 cups" "canned crushed pineapple," "500 g"
- including syrup (one #2 can).
- .PH "(DRESSING)"
- .SK 1
- 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.
- .SK 2
- Add whipping cream and cover tightly. Refrigerate overnight.
- .SK 3
- 15 minutes before serving, whip mixture with an electric mixer until
- it reaches the consistency of thick, but not stiff, whipped cream.
- .PH "(RELISH)"
- .SK 1
- Rinse cranberries thoroughly. Place in
- .AB "an 8-cup" "a 2-liter
- saucepan with water,
- and cover. Bring to a boil and cook until the berries have ``popped.''
- .SK 2
- Remove from heat and, using an electric mixer, beat gently until all the
- berries are broken.
- .SK 3
- Add Jello and sugar. Plan saucepan over a bowl of ice and stir occasionally
- until mixture has thickened but not jelled.
- .SK 4
- Add grapes, celery, and crushed pineapple (including packing syrup).
- .SK 5
- Pour into prepared mold and chill in refrigerator until set (about 3 hours).
- .SK 6
- 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.
- .NX
- 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.
- .PP
- 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.
- .SH RATING
- .I Difficulty:
- moderate.
- .I Time:
- 10 minutes preparation, overnight chilling, 30 more minutes preparation.
- .I Precision:
- approximate measurement OK.
- .WR
- Pamela McGarvey
- UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
- {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam
-