Springville Herald | 1969-05-08 | Page 5 | New way with an Old Favorite

I New way with an old favorite Cranberry relish is a perfect complement for cold meats and, Hwhen served molded in these clever little individual cones, it en-hances en-hances the appearance of the whole serving plate. So easy to Hmake, simply pour this tangy bright red relish into paper cup Hcones. Chill in refrigerator until firm and unmold when ready to serve. CRANHERRY RELISH MOLD (Makes 1 1-quart mold or 4 to 8 individual molds) Y 1 xi tablespoons 1 tablespoon grated (l'z envelopes) onion unfavored gelatin 2 tablespoons prepared VA cups Ocean Spray ,, horseradish cranberry h CUP. Cean pray mashed v ,, i i M jellied cranberry sauce Katb juice cocktail ., ' . , . .. , 'A cup minced dill pickle "Wf: 1 cup dry white wine Salt to taste Bear: leyiEcCombine gelatin and cup of the cranberry juice; let stand e cdjsd minutes. Stir over low heat until dissolved. Stir in remaining cranberry juice and the wine. Chill until almost set. Beat with a rotary egg beater or electric mixer until light and fluffy. Fold in grated onion, horseradish, cranberry sauce and pickles. Add salt to taste. Pour mixture into a 6-cup mold or into 4 to 8 indi-ndual indi-ndual molds. Chill until firm. Unmold and serve with meat, fish irrispr poultry. ie 'Jo make "cone" molds: Set cone-shaped paper cups in glasses Bujflv cups to hold them upright. Then fill paper cups with cran-backjerry cran-backjerry mixture and chill until firm.