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!