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Cranberry Relish Mold

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Ingredients

  • 1 Can Whole Cranberry Sauce
  • 1 Can Crushed Pineapple
  • 1/2 Cup Orange Juice
  • From One Orange Orange Zest
  • 1 1/2 Cups Boiling Water
  • 2 Packages Wild Raspberry Jello

Cranberry Relish Mold

Get your serving of fruit in vintage style!

2 hours

Serves: 8

Easy

This Cranberry Relish Mold is a bright and delicious take on a classic jello mold with whole cranberries and crushed pineapple to give it complex texture.

Cranberry Relish Mold Ingredients

As I was going through Grandma’s recipe box to see which one was next, my husband asked if we were getting into the aspic’s yet. Well, not quite but this Cranberry Relish Mold side dish is about the next best thing. And it actually tastes great! It’s a classic jello mold that definitely is all about the cranberry making it perfect for the holidays. BUT, with the raspberry and orange flavors, it could be great any time of the year. It’s sweet, but not sugary and the tartness of the cranberries really balances it out. And it couldn’t be simpler to make. If you can boil water and stir, you’re gonna be just fine.

Grandma’s recipe calls for “Wild Raspberry” jello, but all we could find was regular raspberry. We’re wondering if over the years the raspberries grew up and settled down. And for the orange juice, I would zest the orange first and then squeeze as much juice out of it as you can. You might be able to get the entire 1/2 Cup that you need, but if not it would be smart to have some bottled orange juice on hand to supplement the rest.

The trickiest part of this recipe is unmolding it once you’re ready to serve it. Once you’ve poured the mixture into the mold and let it chill in the fridge for 2-4 hours it should be set and ready to unmold.  Have a big bowl (or sink full) of hot water ready and you should be good. It just needs a quick dip in the hot water (30 seconds or so) to loosen it from the mold so you can flip it out onto the serving platter.

I hope you try this Cranberry Relish Mold and enjoy it. I’d love to see how yours turns out! Share a pic with me on Instagram (@bdhbakes) and let me know your thoughts in the comments below!

Cranberry Relish Mold Recipe Card

Steps:

  • Combine Most Ingredients 

    In a large bowl, combine the whole cranberry sauce, crushed pineapple, orange juice and orange zest.

    Cranberry Relish Mold Add Most Ingredients
  • Mix Boiling Water with Jello Packets 

    Pour 1 1/2 Cups boiling water in a large glass measuring cup. Quickly add the contents of the jello packets and whisk together until dissolved.

    Cranberry Relish Mold Add Jello to Boiling Water
  • Add Jello Mix to Large Bowl 

    Quickly pour the jello mixture into the large bowl with the rest of the ingredients and stir until it's all combined.

    Cranberry Relish Mold All the Ingredients in a Bowl
  • Pour Into Mold 

    Pour the mixture in your jello mold and refrigerate until set (about 2-4 hours).

    Cranberry Relish Mold Chilling
  • Unmold and Serve! 

    After the jello is set you can unmold it and get it ready to serve. To unmold, take it out of the fridge and set it in a large bowl of warm water for about 30 seconds. If you don't have a bowl large enough, fill your sink with warm water and use that as a bowl. After about 30 seconds, remove from the warm water bath. Be careful not to get water in the mold. Quickly dry off the bottom of the mold. Place your serving plate upside down on top of the mold. Quickly flip the serving plate and mold over so that the mold is upside down and the serving plate is right side up. The relish should easily slide out of the mold and be ready to serve! Serve it immediately or place it back in the fridge (covered) until ready to eat.

    Cranberry Relish Mold

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