CHEF JEFF — ONE BYTE AT A TIME: Cranberry Relish Mold

Thanksgiving guests are sure to enjoy this salad.

Cranberry Relish Mold

1 8-ounce can crushed pineapple

1 3-ounce package red gelatin

½ cup sugar

1 cup boiling water

1 tablespoon fresh lemon juice

1 cup ground raw cranberries

1 small orange, seeded and ground, including peel

1 cup finely chopped celery

½ cup chopped nuts

Drain pineapple, reserving syrup; add water to syrup to make ½ cup liquid. Dissolve gelatin and sugar in 1 cup boiling water. Add reserved pineapple syrup and lemon juice and mix well. Chill until partially set. Then add pineapple, cranberries, orange, celery and nuts mix well to distribute evenly. Lightly grease a 5 to 6 cup mold with butter, margarine or cooking spray. Fill mold and refrigerate overnight.

Yield: Serves 8 to10.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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