We love cranberry-orange relishes, compotes, molds and sauces. A few years ago we asked: Why do we only make them twice a year, for Thanksgiving and Christmas?
This side is too tasty to save for one or two holiday dinners. So we started to make them as soon as the fresh cranberries arrive in stores (frozen cranberries also work).
Enjoy homemade cranberry sauce as often as you like, at any meal of the day: We serve it:
RECIPE: CRANBERRY-ORANGE MOLD
Ingredients For 12 Servings
1. SPRINKLE the unflavored gelatin over 1 tablespoon of cold water; let stand 1 minute. Add boiling water and raspberry gelatin; stir until gelatin is dissolved, about 2 minutes. Stir in the remaining cold water. Refrigerate until thickened, about 45 minutes.
2. PULSE 2-1/3 cups cranberries, the apples and orange in a food processor until chopped. Transfer to a small bowl; stir in the sugar. Stir the fruit mixture into the thickened gelatin. Fold in the walnuts, celery and the remaining whole cranberries.
3. COAT a 10-in. fluted tube pan, an 8-cup ring mold or two 4-cup molds with cooking spray (you can use a bundt pan in a pinch). Pour in the gelatin mixture. Cover and refrigerate overnight or until firm.
4. UNMOLD onto a platter and fill the center with celery curls. Serve the sour cream in a side dish or ramekins.
NOTE: Some people call this type of recipe a salad, or a gelatin salad, because it’s filled with raw fruits and vegetables. If you fill the center with raw vegetables—shredded lettuce, carrot curls, celery curls—it makes the recipe a legitimate salad.