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Fresh/Frozen Cranberries
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CRANBERRY RELISH MOLDS
1 cup cranberry juice, divided
2 tangerines
2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES
1 cup sugar
¼ cup chopped walnuts
1 envelope unflavored gelatin
Put tangerines and CAPE BLANCO CRANBERRIES through food chopper. Add sugar, walnuts and mix well. In sauce pan sprinkle gelatin over ½ cup cranberry juice to soften. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in remaining ½ cup cranberry juice and orange-cranberry mixture. Turn into individual molds and chill until firm. Unmold on orange slices. Serve with cold meats or fowl.
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