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Coll'sCookins Cranberry Relish Mold w/ Pineapple Fluff

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  • Coll'sCookins Cranberry Relish Mold w/ Pineapple Fluff

    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!


    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.