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  Sugar free black raspberry gelatin mix 3 Ounce (1 Package, 4-Serving Size)
  Light brown sugar 1⁄4 Cup (4 tbs)
  Boiling water 1 1⁄2 Cup (24 tbs)
  Cranberries 1 1⁄2 Cup (24 tbs), stemmed and coarsely chopped (Fresh Or Frozen)
  Apple 1 Medium, peeled, finely chopped
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)

1. Combine the gelatin mix and brown sugar in a large heat-proof bowl. Add the boiling water, and stir until the mix is dissolved. Cover and chill for about 45 minutes, or until the mixture has thickened to the consistency of raw egg whites.
2. Stir the remaining ingredients into the gelatin mixture. Pour the mixture into an ungreased 6-cup mold, cover, and chill for 6 to 8 hours, or until very firm.
3. To unmold the relish, dip the mold in warm€”but not hot€”water for 5 to 10 seconds. Beware: If the water is too hot or the mold remains in the water too long, the gelatin will start to melt. Remove the mold from the water and loosen the edges of the mixture with a knife. Place a serving platter upside down over the mold, and invert the mold onto the platter.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 893 Calories from Fat 348

% Daily Value*

Total Fat 42 g64%

Saturated Fat 3.6 g18%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 580.8 mg24.2%

Total Carbohydrates 154 g51.4%

Dietary Fiber 59.5 g238.1%

Sugars 75.2 g

Protein 25 g49.3%

Vitamin A 9.6% Vitamin C 351.9%

Calcium 9.7% Iron 11.9%

*Based on a 2000 Calorie diet

Molded Cranberry Apple Relish Recipe