Recipe: Molded Cranberry Relish

MOLDED CRANBERRY RELISH

Yield: 8 servings

----------------------------------DRESSING----------------------------------
2 c Marshmallow creme
1 c Heavy whipping cream
3 oz Cream cheese

-----------------------------------RELISH-----------------------------------
10 oz Cranberries, fresh
3/4 c Water
6 oz Raspberry Jello mix
-(1 package)
1/4 c Sugar, granulated
1 c Celery, chopped fine
1 c Tokay grapes
-(quartered and seeded)
2 1/2 c Pineapple (canned),
-crushed, including
-syrup (one #2 can)

MAKE DRESSING: The night before serving the relish, place the cream cheese
and marshmallow creme in a small bowl. Mash lightly with a fork to barely
break up cream cheese. Add whipping cream and cover tightly. Refrigerate
overnight.

15 minutes before serving, whip mixture with an electric mixer until it
reaches the consistency of thick, but not stiff, whipped cream.

MAKE RELISH: Rinse cranberries thoroughly. Place in an 8-cup saucepan
with water and cover. Bring to a boil and cook until the berries have
"popped." Remove from heat and, using an electric mixer, beat gently until
all the berries are broken. Add Jello and sugar. Place saucepan over a bowl
of ice and stir occasionally until mixture has thickened but not jelled.

Add grapes, celery and crushed pineapple (including packing syrup). Pour
into prepared mold and chill in refrigerator until set (about 3 hours).

To serve, unmold relish onto a plate and place dressing in a separate dish.
Serve a couple of dollops of dressing with each serving of relish.