Instructions: Soak the corn husks in hot water at least 2 hours or over night.

To make the tamales, spread 1 large or 2 small softened corn husks on a counter, with the narrow end pointing away from you. Leaving 2 inches bare at the top, spread about 2 1/2 tablespoons of the masa mixture over a 2- by 3-inch area of the husk and top with a spoonful of the shredded turkey. Fold the side covered with masa over to enclose the filling and wrap with the bare portion of the husk. Fold the top down and place the tamale on a square of aluminum foil. Wrap to enclose. Repeat with remaining ingredients.

Line a steamer with corn husks and cook tamales over simmering water 1 1/2 hours or until husks pull away from masa without sticking. Serve hot with a tablespoon of the reserved Mole Sauce and one teaspoon of Cranberry Relish atop each unwrapped tamale. To reheat, place cold tamales in a steamer over simmering water for 20 to 30 minutes.

This recipe yields 12 to 14 medium-size tamales.

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