Classic Molded Cranberry Sauce
Classic Molded Cranberry Sauce is rated
out of
5 by
3.
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
16
A delicious alternative to traditional cranberry sauce, this mold makes a beautiful presentation at the table. It is a natural partner for the Thanksgiving turkey and also makes a wonderful accompaniment to roasted pork.
Ingredients:
- 1 lb. fresh cranberries
- 1 cup plus 2 Tbs. sugar
- Zest of 2 oranges
- 2/3 cup fresh orange juice
- Pinch of salt
- 2/3 cup plus 2 Tbs. cold water
- 1 envelope unflavored gelatin
Directions:
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 the 2/3 cup 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 Tbs. 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 cup 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 stir to combine. 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. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen 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. Serves 12 to 16.
In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup 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 Tbs. 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 cup 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 stir to combine. 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. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen 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. Serves 12 to 16.
Williams-Sonoma Kitchen.
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Rated 5 out of
5
by
Kelli828 from
Lose the can go for the mold!
I bought this mold years ago because I loved it so, but the recipe that it came with is the true gem! Every year since buying it, my family insists that I make this for Thanksgiving and Christmas. Lose that canned cranberry and GO FOR THE MOLD!!!!
Date published: 2012-11-21
Rated 3 out of
5
by
LolaLemon from
Too much orange in this sauce
I purchased a new cranberry mold at WS that was so lovely! This is the recipe that it came with. I feel it has way too much orange flavor and next year I plan on cutting it down to 1/2 cup orange juice and adding 1/4 cup of cranberry juice. I will also use only one zest of orange (vs the two the recipe calls for). Otherwise it molds nicely and the amount of sugar is perfect!
Date published: 2012-11-21
Rated 5 out of
5
by
Radmomof2 from
Awesome Recipe
I have been making this recipe for several years now and it is wonderful. It tastes amazing. It is great fot Thanksgiving Dinner and just as good on turkey sandwiches. In addition, it is beautiful.
Date published: 2012-11-12