Molded Cranberry-Apple Relish

1. 1

   Combine the gelatin mix and brown sugar in a large heat-proof bowl.

2. 2

   Add the boiling water, and stir until the mix is dissolved.

3. 3

   Cover and chill for about 45 minutes, or until the mixture has thickened to the consistency of raw egg whites.

4. 4

   Stir the remaining ingredients into the gelatin mixture.

5. 5

   Pour the mixture into an ungreased 6 cup mold, cover and chill for 6-8 hours or until very firm.

6. 6

   To unmold the relish, dip the mold in warm, but not hot, water for 5-10 seconds.

7. 7

   Beware: If the water is too hot or the mold remains in the water too long, the gelatin will start to melt.

8. 8

   Remove the mold from the water and loosen the edges of the mixture with a knife.

9. 9

   Place a serving platter upside down over the mold, and invert it on the platter.

10. 10

    Slice and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.