- 6 cups fresh or frozen cranberries
- 1 3/4 cup sugar
- 3 thin coins fresh unpeeled ginger
- 2 sticks cinnamon
- 3 1/4 cup cold water
- 1 cup ruby port
- 3 envelops unflavored gelatin - 7 1/2 tsp
- veg oil for greasing
Preparation time 10mins
Cooking time 25mins
in 5-6 qt saucepot, combine cranberries, sugar, ginger, cinnamon, 2 1/2 cups water and 3/4 cup port. heat to boiling on high. reduce heat to maintain simmer, cook 10 to 15 min, or until most cranberries pop, stirring occasionally.
meanwhile, to sm bowl, add 1/2 cup water and sprinkle gelatin evenly over it. let stand 10 min lightly grease decorative mold with oil.
in lg bowl, strain cranberry mixture through fine sieve, pressing on solids to extract liquid, discard solids. stir in gelatin mixture until dissolved, then stir in remaining port and water. pour liquid into prepared mold. refrigerate overnight or up to 4 days. to remove from mold, place serving plate facedown on top of it and invert plate and mold together, then lift and remove mold.