My parents, grandparents and older relatives enjoyed the fresh homemade variety of cranberry sauce and different varieties of relish or molded dishes. My husband and I like the homemade ones as well. Here are the versions I have made over the years. The first two can be made as a mold or served in a bowl. My preference is putting the Holiday Cranberry Mold in a glass bowl I have that is trimmed with holly. The second recipe, Jello Cranberry Mold, is the recipe I use to make a mold. I use my Bundt pan to make a nice wreath.
Holiday Cranberry Mold
- 1 C sugar
- 1 C water
- 1 12 oz package cranberries
- 2 large apples
- 2 stalks celery
- ½ C black walnuts
Dissolve the sugar in water in a sauce pan. Bring to a boil and add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Remove from heat and cool to room temperature. Finely chop apples, celery and walnuts. Stir into cooled cranberry mixture and chill.
Jello Cranberry Mold
- 1 package (3 oz.) strawberry jello
- 1 cup boiling water
- 3/4 cup canned pineapple juice
- 8 oz can whole berry cranberry sauce
- 1 cup diced apples
- 20 oz can pineapple chunks, drain well
- 1/2 cup coarsely chopped nuts (black walnuts are my preference for this)
Dissolve jello in boiling water. Stir in pineapple juice and cranberry sauce. Chill until slightly thickened. Stir in remaining ingredients. Pour in to a 4 cup mold. Chill until firm. Unmold to serve. Makes 3 1/2 cups – 10 relish servings.
Note: This recipe can be doubled but only use 1 cup pineapple juice total if you do!
The following recipe was shared with me by my Great Aunt Lydia Mundis.
- 1 large unpeeled, cored apple (I cut this in quarters before I put it in processor)
- 1/2 orange, unpeeled (don’t use Naval oranges, be sure to wash the outer skin well first!)
- 2 cups fresh cranberries
- 1 cup sugar
- 1/2 cup chopped walnuts
- 3 oz pkg raspberry jello
- 8 oz cream cheese, softened
- 3 to 4 TBS 10x sugar
Chop apple, orange and cranberries in food processor. Transfer this to a bowl. Stir in sugar and walnuts. Chill the chopped mixture several hours or over night. You will have some extra after measuring out the needed 3/4 cup called for below.
Prepare the raspberry jello as package direct. Pour in a small glass baking dish. I use an 8 1/2″ round, 2″ deep round glass dish for this.Chill until set. After it is firm, add 3/4 cup of the relish mixture, stir gently, just enough to mix together.
Combine cream cheese and 10x sugar in a small bowl. Add just enough milk to make a spreadable consistency. Spread cream cheese mixture gently over the jello mixture. Chill several hours or overnight before serving.