Cranberry Relish Mold Recipe
Ingredients
| Cranberries | 2 Cup (16 tbs), frozen | |
| Orange | 1 Small, chopped | |
| Granulated low-calorie sweetener with aspartame - 6 teaspoons sugar | ||
| Low-calorie orange- or raspberry-flavored gelatin - 1 envelope (eight 1/2-cup servings) or 2 envelopes (four 1/2-cup servings each) (8 calories per 1/2 cup) | ||
| Boiling water | 2 Cup (16 tbs) | |
| Crushed pineapple | 1/2 Cup (16 tbs), canned | |
| Cold water | ||
Directions
MAKING
1) In the work bowl of food processor or blender container add cranberries, orange, and sweetener.
2) Process until finely chopped but do not puree. Scrape the sides of container.
3) In a large heatproof mixing bowl add water and boil.
4) Dissolve gelatin in it.
5) Mix cranberry mixture, pineapple, and cold water.
6) Rinse 8-cup mold with cold water and put gelatin mixture to mold.
7) Cover with plastic wrap and refrigerate for 3 hours or overnight.
SERVING
8) Serve cold.
1) In the work bowl of food processor or blender container add cranberries, orange, and sweetener.
2) Process until finely chopped but do not puree. Scrape the sides of container.
3) In a large heatproof mixing bowl add water and boil.
4) Dissolve gelatin in it.
5) Mix cranberry mixture, pineapple, and cold water.
6) Rinse 8-cup mold with cold water and put gelatin mixture to mold.
7) Cover with plastic wrap and refrigerate for 3 hours or overnight.
SERVING
8) Serve cold.
Chef
