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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This is a Williams-Sonoma recipe, so you know it's good. It is a tangy, but not too tangy, side for that turkey dinner that sticks in your mind from year to year. It makes a beautiful molded gelatin that will enhance the table as well as please the palate. I've made this two years in a row for Thanksgiving, and this will be year three - just can't imagine serving canned cranberry sauce ever again. I use a metal mold rather than the ceramic one the recipe calls for, and it works out fine. However, I suppose there is a chance that the acid in the cranberries causes some leaching of metal. Since hubby is diabetic, I substitute Splenda for the sugar and add it after the boiling has completed. Ingredients:
1 lb fresh cranberries |
1 cup sugar |
2 tablespoons sugar |
2 oranges, zest of |
2/3 cup fresh orange juice |
1 pinch salt |
2/3 cup cold water, plus |
2 tablespoons cold water |
1 (1/4 ounce) envelope unflavored gelatin |
Directions:
1. Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
2. In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes.
3. Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
4. Spoon 1/2 cuices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
5. To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.
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