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Archive for November, 2018

HOLIDAY CRANBERRY MOLD

Saturday, November 17th, 2018

If your family enjoys cranberries, pineapple, apples and pecans, your family will love this recipe.  It is a great accompaniment for turkey. 

2 (12-ounce) bags fresh cranberries

1 (20-ounce) can unsweetened pineapple chunks in its own juice, drained, (reserve    juice)

1 cup plus 2 tablespoons clover honey

1/2 cup peeled and finely chopped apple

1/2 cup finely chopped celery

1/2 cup coarsely chopped pecans or walnuts

2 envelopes unflavored gelatin

1. Lightly oil a 6-cup ring mold with vegetable oil and chill. Pick over cranberries, removing stems and any shriveled berries, then rinse. Place into a food processor; add pineapple chunks. Pulse into a thick puree, scraping down sides of bowl. Transfer to a large bowl; add honey. Fold the in apple, celery and nuts. Set aside.

2. Place reserved juice into a small saucepan; sprinkle with gelatin. Let stand 5 minutes. Place over low heat, stirring constantly, until gelatin is completely dissolved. Add to cranberry mixture; mix thoroughly.

3. Remove ring mold from refrigerator. Blot any excess oil with a paper towel. Pour cranberry mixture into the mold; cover. Refrigerate 6 to 8 hours or overnight.

4. To unmold, place mold at room temperature for 15 minutes. Remove cover. Invert mold onto a serving plate. Cover with a hot, damp cloth; shake to release. Repeat procedure if necessary. Serve with turkey or roasts.

Tip: Mold can be made up to 3 days in advance.  Yield:  16 servings

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Source:  Comfort Cooking Without Grains and Refined Sugars,  p.270.