Name: Vintage Cranberry Mold
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT8H45M0.000S
Yield: 12 servings
Ingredients: Nonstick cooking spray, for the mold; 2 pounds fresh or frozen cranberries; 2 cups cranberry juice; 2 cups sugar; Zest of 4 oranges; 4 sprigs fresh rosemary; Kosher salt; Two 1-ounce envelopes unflavored gelatin; 2 teaspoons pure vanilla extract

Directions

Special equipment:

a Bundt pan or mold; an immersion blender

Lightly coat the inside of a Bundt pan or mold with the cooking spray. Combine the cranberries, juice, sugar, zest, rosemary and a pinch of salt in a saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the cranberries have burst and the sauce has thickened, about 20 minutes. Cool slightly.
Meanwhile, in a small bowl, sprinkle the gelatin over 1/4 cup water and let stand until the gelatin blooms, about 5 minutes. Once the cranberry mixture has cooled, discard the rosemary sprigs.
Using an immersion blender, blend the cranberry mixture until it is smooth but still has consistency, about 30 seconds. Add the gelatin mixture and the vanilla and blend 5 more seconds. Pour the mixture into the prepared pan, then cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.
To unmold, carefully run a butter knife or small spatula around the edges and around the center of the pan and turn out onto a serving platter. (If needed, run hot water under the pan to help loosen the cranberry.)

Vintage Cranberry Mold

Ingredients

Directions

Special equipment:

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