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Try This at Home: How to Make a Cranberry Jelly Roll

From: Food Network Magazine

Iron Chef Alex Guarnaschelli shows Food Network Magazine how to make a Thanksgiving favorite: cranberry jelly roll.

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You can make this cake a day ahead, cover and refrigerate it, then bring it to room temperature before serving.

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"It's so nice to have a tart dessert on Thanksgiving," Alex says.

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Cook the cranberries: Combine the cranberries, sugar and orange juice in a large saucepan. Bring to a boil, then reduce the heat to medium low; stir in the allspice, nutmeg and cinnamon stick, and simmer 5 to 7 minutes.

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Make the filling: Strain the cranberry mixture, and set the berries aside. Return the liquid to the saucepan, bring to a simmer over medium-low heat and cook until syrupy, about 8 minutes.

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Discard the cinnamon stick, then puree half of the cranberries in a blender; transfer the mixture to a bowl. Stir in the rest of the cranberries and the reduced syrup.

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Spread the mixture in a large baking dish so it cools more quickly. Refrigerate until completely cooled, about 20 minutes.

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Make the batter: Preheat the oven to 375 degrees F. Sift the flour, baking powder and cream of tartar into a bowl. Combine the eggs, granulated sugar, lemon zest and 1/3 cup water in a stand mixer fitted with a whisk attachment.

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Beat on high speed until light and airy, 3 to 5 minutes.

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Gently fold the egg mixture into the flour mixture with a rubber spatula. Do not overmix: The batter will lose some volume, but small bubbles should remain.

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Bake the cake: Butter a 10-by-15-inch jelly roll pan, line with parchment paper and butter the parchment. Add the batter.

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Slowly tilt the pan back and forth to evenly distribute the batter.

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Bake until the cake is golden brown, 12 to 15 minutes.

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Unmold the cake: While the cake is still warm, place a slightly damp kitchen towel on top.

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Lay a cutting board over the towel, then hold the cutting board and baking sheet together and flip over.

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Lift off the pan, then peel off the parchment. Let the cake cool slightly, 3 to 5 minutes.

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Add the filling: Dollop the cooled filling over the cake and spread gently, leaving a 1-inch border on all sides. (Be careful not to tear the cake.) Sprinkle with the walnuts.

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Roll the cake: Position the cake with a shorter end facing you. Use the towel to tip the edge of the cake forward and gently roll it over, using the towel to guide it.

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Once you make one full roll, pull the towel away and gently squeeze the cake to make the roll compact.

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Continue rolling the cake, using the towel to guide it and gently squeezing as you go.

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Position the cake roll seam-side down and refrigerate at least 1 hour or overnight. Transfer to a platter and dust with confectioners' sugar. Slice and serve with whipped cream.