Ingredients

For Panna Cotta:
1 envelope unflavored gelatin (about 1 tablespoon)
2 tablespoons cold water
2 cups heavy cream
1 cup half-and-half
1/3 cup sugar
1 1/2 teaspoons vanilla extract

For Sauce:
3/4 cup fresh orange juice
1/4 cup fresh or unthawed frozen cranberries
1 1/2 tablespoons sugar

Special Equipment: Several ceramic or silicone ghost-shaped molds

Instructions

Make the

Panna Cotta: In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat
gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half-and-half, and sugar just to a boil over moderately high heat, stirring.
Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among the ghost molds and
cool to room temperature. Chill molds, covered, at least 4 hours or overnight.

Make the Sauce: In a small saucepan simmer juice, fresh or frozen cranberries, and sugar, stirring
occasionally, until cranberries are softened, about 7 minutes. In a blender, puree mixture until smooth (use
caution when blending hot liquids). Pour sauce through a sieve into a small bowl, pressing hard on solids, and
discard solids. Cool sauce. Sauce may be made 2 days ahead and chilled, covered.

Run a thin knife around edge of each mold. Dip molds, 1 at a time, into a bowl of hot water 2 seconds and
invert each panna cotta onto a plate. Serve panna cottas with the sauce spooned around the sides.