Molded Mandarin Cranberry Relish

This molded cranberry relish is old-school holiday entertaining at its best. Jewel-toned cranberry sauce set in gelatin with mandarin oranges, crunchy celery, and chopped nuts, all turned out of a mold in one gorgeous, wobbly piece.

Using unflavored gelatin instead of the flavored boxed stuff lets the cranberry and citrus flavors come through clean. The mandarin orange syrup does the sweetening work, so you only need a small amount of added sugar.

Dissolving the gelatin and sugar completely over low heat is a step you can’t rush. Undissolved granules leave grainy spots in the finished mold and weaken the set. Stir constantly until the liquid is perfectly clear.

The celery adds a subtle crunch that breaks up the sweetness. It sounds odd in a fruit mold, but that little bit of savory snap is what makes this a relish rather than a dessert.

Pro Tips

• Arrange the mandarin oranges in the mold first for a beautiful presentation when unmolded. They’ll be on top, showing through the translucent cranberry.
• Lightly oil the mold or spray with cooking spray before filling for easy release.
• To unmold, dip the bottom of the mold in warm (not hot) water for about 10 seconds, then invert onto a plate. A quick shake should release it cleanly.
• Refrigerate for at least 4 hours, preferably overnight, for a firm set that holds its shape when sliced.

Variations

• Ginger spice: Add a teaspoon of finely grated fresh ginger to the warm gelatin mixture for a subtle warmth that complements the cranberry.
• Pecan crunch: Use toasted pecans instead of walnuts and fold in a handful of dried cranberries for extra tartness and texture.