| 1 | Make dressing: the night before serving the relish, place the cream cheese and marshmallow creme in a small bowl. |
| 2 | Mash lightly with a fork to barely break up cream cheese. |
| 3 | Add whipping cream and cover tightly. |
| 4 | Refrigerate overnight. |
| 5 | 15 minutes before serving, whip mixture with an electric mixer until it reaches the consistency of thick, but not stiff, whipped cream. |
| 6 | Make relish: rinse cranberries thoroughly. |
| 7 | Place in an 8-cup saucepan with water and cover. |
| 8 | Bring to a boil and cook until the berries have "popped." remove from heat and, using an electric mixer, beat gently until all the berries are broken. |
| 9 | Add jello and sugar. |
| 10 | Place saucepan over a bowl of ice and stir occasionally until mixture has thickened but not jelled. |
| 11 | Add grapes, celery and crushed pineapple (including packing syrup). |
| 12 | Pour into prepared mold and chill in refrigerator until set (about 3 hours). |
| 13 | To serve, unmold relish onto a plate and place dressing in a separate dish. |
| 14 | Serve a couple of dollops of dressing with each serving of relish. |
| 15 | Notes: * for years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at thanksgiving and christmas. |
| 16 | The unanimous family response to the inevitably bitter dish was, "do we have to?" then one year a friend came to thanksgiving dinner and contributed what is now known simply as "the recipe." mom never tried to improve on this addictive relish. |
| 17 | Yield: serves 8-10. |
| 18 | * the most difficult step is in unmolding the relish. |
| 19 | I always spray my mold very lightly with a coating of an aerosol cooking oil (such as "pam") before filling it with the relish. |
| 20 | When it"s time to unmold, i run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. |
| 21 | I rarely have to dip the mold in hot water to loosen the relish. |
| 22 | * i usually use a standard ring mold and put the dressing in a footed compote which sits in the center of the unmolded ring of relish. |
| 23 | : difficulty: moderate. |
| 24 | : time: 10 minutes preparation, overnight chilling, 30 more minutes preparation. |
| 25 | : precision: approximate measurement ok. |
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