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Coll'sCookin' Posted November 19, 2004 09:37 AM
My BIL Aunt made this every Christmas. I love it. It was a popular dish from the '50s adapted to a lower fat version by the Chicago Tribune. I hope you enjoy it!
Colleen
Fresh Cranberry Relish Mold with Pineapple Fluff Sauce
(Serves 12)
12 oz fresh cranberries (if frozen, do not thaw)
1/3 C granulated sugar
1 large (6oz) pkg. raspberry flavored gelatin
2 C water
1 Cup each: finely chopped celery, walnuts coursely chopped
3 small tart apples, unpeeled, cored & chopped
2 t fresh lemon juice
Decorative greens and cranberries for garnish
Pineapple fluff sauce (recipe follows)
1. Coursely chop cranberries in a food processor. In a large 3 quart mixing bowl, mix cranberries with sugar and set aside for 10 minutes to draw out juices.
Combine gelatin and 1 cup hot water in small dish. Stir until dissolved. Add gelatin mixture, 1 cup cold water, celery, walnuts, apples asn lemon juice to cranberries. Mix well.
2. Lightly spray (nonstick spray) a 8-cup mold or bowl. Cover and refigerate overnight. Can be made as long as 3 days in advance, covered airtight.
3. To serve, unmold by inverting mold onto a decorative platter. *Use a hot towel around the dish to help unstick.
Pineapple Fluff Sauce
1 T unsalted butter or margarine
1 T flour
3/4 C unsweetened pineapple juice
1 large egg, seperated, reserve yolk & white
1 large egg white (discard yolk)
pinch salt
1/3 C granutlated sugar
1 T plain non-fat yogurt
1-3 T fresh lemon juice
Melt butter in a quart non-aluminum saucepan over medium heat. When hot whisk in flour and cook 2 minutes. Slowly whisk in juice. Cook until thickened, about 3 minutes, stirring constantly. Put egg yolk into a small dish. Froth egg yolk with a fork. Stir in a little of hot juice mixture (into egg) to coddle egg. Whisk egg yolk mixture into saucepan. Bring to boil, stirring constantly. Remove from heat.
2. Beat 2 egg whites and salt in elecric mixture until frothy. Slowly beat in sugar until whites are shiny and hold their shape. Whisk a little whipped egg whites into mixture in saucepan, then whisk in remaining egg whites. Return to the stove; heat to a boil (mixture will puff up more than boil) over medium-high heat, slowly and constantly whisking, about 2 minutes. Remove from heat. Immediately transfer sauce from pan to bowl. Refrigerate until cold.
3. Stir in yougurt and 1-2 T lemon juice to taste, stirring until smooth. Adjust lemon as necessary. Sauce can be made one day ahead and refrigerated. Serve on the side and spoon over individual servings.
My BIL Aunt made this every Christmas. I love it. It was a popular dish from the '50s adapted to a lower fat version by the Chicago Tribune. I hope you enjoy it!
Colleen
Fresh Cranberry Relish Mold with Pineapple Fluff Sauce
(Serves 12)
12 oz fresh cranberries (if frozen, do not thaw)
1/3 C granulated sugar
1 large (6oz) pkg. raspberry flavored gelatin
2 C water
1 Cup each: finely chopped celery, walnuts coursely chopped
3 small tart apples, unpeeled, cored & chopped
2 t fresh lemon juice
Decorative greens and cranberries for garnish
Pineapple fluff sauce (recipe follows)
1. Coursely chop cranberries in a food processor. In a large 3 quart mixing bowl, mix cranberries with sugar and set aside for 10 minutes to draw out juices.
Combine gelatin and 1 cup hot water in small dish. Stir until dissolved. Add gelatin mixture, 1 cup cold water, celery, walnuts, apples asn lemon juice to cranberries. Mix well.
2. Lightly spray (nonstick spray) a 8-cup mold or bowl. Cover and refigerate overnight. Can be made as long as 3 days in advance, covered airtight.
3. To serve, unmold by inverting mold onto a decorative platter. *Use a hot towel around the dish to help unstick.
Pineapple Fluff Sauce
1 T unsalted butter or margarine
1 T flour
3/4 C unsweetened pineapple juice
1 large egg, seperated, reserve yolk & white
1 large egg white (discard yolk)
pinch salt
1/3 C granutlated sugar
1 T plain non-fat yogurt
1-3 T fresh lemon juice
Melt butter in a quart non-aluminum saucepan over medium heat. When hot whisk in flour and cook 2 minutes. Slowly whisk in juice. Cook until thickened, about 3 minutes, stirring constantly. Put egg yolk into a small dish. Froth egg yolk with a fork. Stir in a little of hot juice mixture (into egg) to coddle egg. Whisk egg yolk mixture into saucepan. Bring to boil, stirring constantly. Remove from heat.
2. Beat 2 egg whites and salt in elecric mixture until frothy. Slowly beat in sugar until whites are shiny and hold their shape. Whisk a little whipped egg whites into mixture in saucepan, then whisk in remaining egg whites. Return to the stove; heat to a boil (mixture will puff up more than boil) over medium-high heat, slowly and constantly whisking, about 2 minutes. Remove from heat. Immediately transfer sauce from pan to bowl. Refrigerate until cold.
3. Stir in yougurt and 1-2 T lemon juice to taste, stirring until smooth. Adjust lemon as necessary. Sauce can be made one day ahead and refrigerated. Serve on the side and spoon over individual servings.