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Molded Cranberry -Apple Relish
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This is a wonderful side dish for the holidays and it looks pretty, too.
1 (3.00 ounces) package sugar-free black raspberry gelatin mix
1/4 cup light brown sugar
1-1/2 cups boiling water
1-1/2 cups cranberry, stemmed and coarsely chopped (fresh or frozen)
1 medium apple, peeled and finely chopped
1/2 cup finely chopped celery
1/3 cup chopped pecans
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. Stir the remaining ingredients into the gelatin mixture.
Pour the mixture into an ungreased 6 cup mold, cover and chill for 6-8 hours or until very firm.
To unmold the relish, dip the mold in warm, but not hot, water for 5-10 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 it on the platter. Slice and serve chilled.
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