Homemade Cranberry Sauce

By LRay

Bon Appetit, November 2014, page 22.

(See Prep School section of same issue page 142, for details).

Ingredients

• 1 orange
• 2 cups fresh cranberries, plus 2 Tbsp. sliced fresh cranberries
• 1/2 cup sugar
• 1 1/2 tablespoon chopped fresh ginger
• 1 packet gelatin

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Peel orange; save flesh for another use (or eat!). Simmer peel, cranberries, sugar, ginger, and 2 cups water in a large saucepan until cranberries split and liquid is bright pink, 8–10 minutes.

Sprinkle gelatin over ¼ cup cold water in a medium bowl; let sit until softened, about 1 minute. Strain cranberry mixture into gelatin, stirring to dissolve. Pour into a 12-oz. mold; top with sliced cranberries. Chill, stirring every 30 minutes, until cranberries are suspended. Chill (do not stir) until set, 6–8 hours.