0 Picture
Ingredients
- 1 lb fresh cranberries
- 1 c. plus 2 tbsp sugar
- zest of 2 oranges
- 2/3 c. fresh orange juice
- Pinch of salt
- 2/3 c. plus 2 tbsp coldwater
- 1 envelope unflavored gelatin
Details
Servings 12
Preparation
Step 1
Lightly coat the inside of a ceramic cranbery mold with nontstick cooking spray.
In a large saucepan over medium high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 c. 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.
Meanwhile, pour the 2 tbsp water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.
Spoon 1/2 c. of the juices from the cranberries into the gelatin adn stir until thegelatin has dissolved. Pour thegelatin mixture into the cranberry mixture and stir tocombine. Pour the cranberry mixture into the prepared mold andlet cool to room temperature. Cover loosely with plastice wrap andrefrigerate for at least 8 hours or up to overnight.
To unmold,dip themold into a large bowl of war water so the water reaches almost to the rim of the mold. Remove frmo tehwater and run a small parking knife or spatulaaround the inside of the mold to lossen it. 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.
Review this recipe