Holiday & Seasonal Recipes : Cranberries Last Updated: Feb 10th, 2008 - 09:06:49 Molded Cranberry-Pineapple Relish By Sandra Woodruff  Printer friendly page Yield: 8 servings 1 package (4-serving size) sugar-free cranberry gelatin mix 1/4 cup light brown sugar 3/4 cup boiling water 8-ounce can crushed pineapple in juice 1 1/4 cups fresh or frozen cranberries, finely chopped (use a food processor for best results) 1/4 cup finely chopped celery 1/4 cup finely chopped toasted pecans or walnuts (optional) 1. Place the gelatin mix and brown sugar in a large heat-proof bowl, add the boiling water, and stir for 2 minutes, or until the gelatin is completely dissolved. Drain the pineapple juice into a 1-cup measure, and add enough ice water to bring the volume to 3/4 cup. Add the juice-ice water mixture to the gelatin mixture, and stir again. 2. Place the gelatin mixture in the refrigerator and chill for about 30 minutes, or until the gelatin is the consistency of raw egg whites. Stir the cranberries, drained pineapple, celery, and, if desired, the pecans or walnuts into the gelatin. Spread the mixture evenly into a 4-cup gelatin mold lightly coated with nonstick cooking spray. 3. Cover the gelatin and refrigerate for at least 6 hours, or until firm. Unmold* the gelatin onto a lettuce-lined serving plate. Slice and serve chilled. Nutritional Facts (per serving) Calories: 55 Carbohydrates: 13 g Fiber: 1 g Fat: 0.1 g Sat. Fat: 0 g Cholesterol: 0 mg Protein: 0.8 g Sodium: 35 mg Calcium: 9 mg Diabetic exchanges: 1 carbohydrate *To unmold the ring, loosen the edges of the gelatin with a knife. Place a serving platter upside down over the mold, and invert the mold onto the platter. It should slide out easily. If it does not, dip the mold in warm (not hot) water for 5 to 10 seconds before unmolding. © Copyright 2005 by eatsmarttoday.com Top of Page