Name: Molded Cranberry Relish #3
Ingredients: 700 g Marshmallow creme; 250 ml Heavy whipping cream; 100 g Cream cheese; 300 g Fresh cranberries; 200 ml Water; 180 g Raspberry Jello mix (1 package); 50 g Granulated sugar; 300 g Tokay grapes (quartered and seeded); 300 g Celery; chopped fine; 500 g Canned crushed pineapple; including syrup (one

Our local deity is not Jesus. He goes by the name Jesus. But in reality, our local deity is Jesus Jr. Our little Jesus is popular because he is useful. He makes us feel better while conveniently fitting into the margins of our busy lives. But he is not terrifying or compelling or thrilling. When we hear the gospel of Jesus Jr., our casual response is “Yeah, that’s what I believe.” Jesus Jr. does not confront us, surprise us, stun us. He looks down on us with a benign, all-approving grin. He tells us how wonderful we really are, how entitled we really are, how wounded we really are, and it feels good. Jesus Jr. appeals to the flesh. He does not accept the things of the Spirit of God, for they are folly to him. He is not able to understand them, much less impart them, because Jesus Jr. is the magnification of Self, the idealization of Self, the absolutization of Self turning around and validating Self, flattering Self, reinforcing Self. Jesus Jr. does not change us, because he is a projection of us.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Sauces, **cranberri	1	Servings

INGREDIENTS

700	g	Marshmallow creme
250	ml	Heavy whipping cream
100	g	Cream cheese
300	g	Fresh cranberries
200	ml	Water
180	g	Raspberry Jello mix (1 package)
50	g	Granulated sugar
300	g	Tokay grapes (quartered and seeded)
300	g	Celery; chopped fine
500	g	Canned crushed pineapple; including syrup (one

INSTRUCTIONS

Dressing: 1. The night before serving the relish, place the cream cheese
and marshmallow creme in a small bowl. Mash lightly with a fork to barely
break up cream cheese. 2. Add whipping cream and cover tightly. Refrigerate
overnight.
3.  15 minutes before  serving, whip mixture with an electric mixer until
it reaches the consistency of thick, but not stiff, whipped cream.
Relish:
1.  Rinse cranberries thoroughly.  Place in .AB "an 8-cup" "a 2-liter
saucepan with water, and cover.  Bring to a boil and cook until the berries
have ``popped.''
2.  Remove from heat and, using an electric mixer, beat gently until all
the berries are broken.
3.  Add Jello and sugar.  Plan saucepan over a bowl of ice and stir
occasionally until mixture has thickened but not jelled.
4.  Add grapes, celery, and crushed pineapple (including packing syrup).
5.  Pour into prepared mold and chill in refrigerator until set (about 3
hours).
6.  To serve, unmold relish onto a plate and place dressing in a separate
dish. Serve a couple of dollops of dressing with each serving of relish.
Author's 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.
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.
The most difficult step is in unmolding the relish.  I always spray my
mold very lightly with a coating of an aerosol cooking oil (such as
``PAM'') before filling it with the relish.  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. I rarely
have to dip the mold in hot water to loosen the relish. 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.
Difficulty    : moderate. Precision
: approximate measurement OK.
Recipe By     : Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los
Ang
Posted to MC-Recipe Digest V1 #278
Date: Mon, 4 Nov 1996 17:11:04 GMT
From: pericles@serix.com

A Message from our Provider:

“If you want to be a leader, you must serve.”