Molded Cranberry Apple Relish
|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.