This post is in memory of my Great-Aunt Albia Watts of Indianapolis. I really do come from a family of chef extraordinaires, and Aunt Albia was no exception. Her specialty was molds–creating both savory dishes and desserts that conformed to the shape of their container.
The one mold that really stuck with my immediate family was her cranberry mold. I make this dish every single Thanksgiving AND Christmas. In our family, it replaces the traditional “cranberry sauce.” It pairs perfectly with turkey, cornbread dressing, and my Great-Great-Aunt Hester’s homemade roll recipe.
The mold is a combination of cranberry sauce, pecans, apples, celery, and oranges, gelled together in a very pretty dish!