If you want an orange flavor to the sauce, add the zest of 2 oranges and substitute half of the water for fresh squeezed orange juice.more
lb. fresh cranberries
cups plus 2½ Tbsp. cold water
pinch of salt
tsp. unflavored gelatin
1. In a large nonreactive saucepan over medium-high heat, combine the cranberries, sugar, salt and 1 1/2 cups 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 15 minutes. 2. Meanwhile, pour the 2 1/2 Tbsp. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. 3. Place a wire sieve over a medium bowl. Pour the sauce into the strainer. Mash and press the sauce through the sieve with the back of a large spoon, frequently scraping the outside of the sieve, until there is no pulp left in the sieve. Stir well. Spoon 3/4 cup of the mixture into the gelatin. Stir until the gelatin dissolves. Pour the gelatin mixture into the cranberry mixture. 4. Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. 5. 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. 6. To unmold, dip the mold into a large bowl of warm water so the water reaches almost the rim of the mold. Remove from water and run a small paring knife or spatula around the inside of the mold to loose it. Place a serving platter upside down on top of the old, invert the platter and mold together and shake gently. Then lift off the mold.