Cranberry Relish and Retro Cranberry-Pineapple Gelatin Ring

Cranberry Relish

12 to 16 ounces fresh whole cranberries, rinsed and soft berries discarded

1 navel orange, cut into eights, including peel

1 cup sugar

Place cranberries and orange pieces in food processor. Pulse until orange pieces are small and fully combines with cranberries. Should be a cohesive mixture. Add sugar and pulse to combine.

Place mixture in refrigerator and allow to sit a couple hours to fully combine. Taste and additional sugar to taste. May be served alone, as a relish, or as part of the following recipe.

Retro Cranberry-Pineapple Gelatin Ring

6 ounce package orange gelatin

2 cups boiling water

2½ cups cranberry relish or two 10-ounces frozen cranberry relish

1½ to 2 cups crushed pineapple in syrup

½ cup dried cranberries

½ cup chopped walnuts (optional)

Place gelatin in large bowl; add boiling water and stir to dissolve gelatin. Add remaining ingredients, stirring to combine. Pour into 6 cup ring mold (I use a Bundt pan) and place in refrigerator overnight to set.

Unmold onto lettuce lined plate and garnish with green grapes that have been dipped in sugar to add a little sparkle.

Sugared Grapes: Rinse grapes and blot dry. Sprinkle or dip in granulated sugar to coat.

Penny Kazmier