Jellied Cranberry Relish
|Cranberries||1 Pound (4 Cups)|
|Sugar||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Apple juice||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Chopped pared apple||1⁄4 Cup (4 tbs)|
|Chopped pecans/Walnuts||1⁄4 Cup (4 tbs)|
1. Wash cranberries; drain and remove stems; chop coarsely. Add sugar; let cranberry mixture stand 15 minutes, stirring occasionally.
2. Sprinkle gelatine over apple juice in small saucepan, to soften for 5 minutes. Place over low heat, stirring until gelatine is dissolved.
3. Add gelatine mixture, celery, apple and nuts to cranberries; mix well. Turn into 3 1/2-cup mold. Refrigerate until firm— 6 to 8 hours or overnight.
4. To unmold: Run a small spatula around edge of mold. Invert on a serving plate; place a hot, damp dishcloth on bottom of mold; shake to release. Repeat procedure, if necessary.