Ingredients
- 1 1/4 lbs. fresh cranberries
- 1 1/3 cups sugar
- Zest of 2 oranges (2 tsp.)
- 3/4 cups plus 2 Tblsp. fresh orange juice
- Pinch of salt
- 1 cup water
- 1 envelope unflavored gelatin (1 Tbsp.)
Preparation
Step 1
Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.
In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and 3/4 cups plus 2 Tbsp. water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 25 to 35 minutes.
Meanwhile, pour the remaining 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.
Spoon 3/4 cups of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and whisk to combine until the gelatin has dissolved.
Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.
To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Let stand for 30 seconds to 1 minute. Remove the mold from the water and carefully run a small paring knife or small offset spatula around the inside of the mold to loosen it. Gently pull the gelatin away from the mold to release the suction, then remove the spatula.
Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold. Serves 12 to 16.