Cranberry Relish Mold
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 tbsp unflavored gelatin
1/4 cp cold water
1 1/2 cps hot water
1/2 cp sugar
2 cps ground nraw cranberries
1 tbsp grated orange peel
1/4 cp orange juice
1 - Soften gelatin in cold water about 5 minutes.
2 - Stir into hot water until dissolved.
3 - Add remaining ingredients.
4 - Pour into 8 individual molds or into 1-quart mold.
5 - Chill until firm.
Makes 8 servings
Serve as garnish for toast turkey or as garnish on salad platter. or
werve on water cress with mayonnaise or sour cream Dressing (See recipe below)
Sour Cream Dressing
1/2 cp commercial sour cream
1/2 cp mayonnaise or tomato sauce
1 1/2 tsp salt
1/4 tsp white pepper
2 tsp prepared mustard
1 tbsp minced parsley
1 tsp poppy seeds
Combine all ingredients in bowl. Stir to mix evenly. Makes about
1 1/8 cps. Easily doubled for large salads.