Directions: |
Directions:In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and 3/4 cup plus 2 tbl. 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, 25 to 35 minutes. Note: The sauce should measure no more than 3 3/4 cups.
Meanwhile, pour the remaining 2 tbl. water into a bowl and sprinkle with the gelatin.
Spoon some of the hot cranberry juices into the gelatin mixture to dissolve, then combine with the remaining cranberry mixture.
Lightly coat a ceramic cranberry mold (or something of a similar size if no mold is available) with cooking spray. Pour the cranberry mixture into the mold and allow to come to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight. To unmold, dip bottom of mold into a sink filled with warm water for several minutes, then run knife along edge between cranberry sauce and mold to loosen further. Place serving dish on top of mold and invert, repeating steps if necessary.
Garnish with orange slices and fresh cranberries. |
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Notes: |
Personal
Notes: If you have the classic pineapple-shaped cranberry mold from Williams-Sonoma, this is the recipe from their website and it should work out perfectly. If you don't have the mold, no worries. The gelatin will take the shape of any dish, so find something suitable and make this anyway. When time allows, I like to have this at the holidays along with cranberry chutney and cranberry-orange relish. Having three different cranberry dishes doesn't seem excessive to me because I love all the ways I can use them with leftovers and in sandwiches.
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This recipe for Molded Cranberry Sauce is from