Vintage Cranberry Mold
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 249
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 54
- Dietary Fiber
- 4
- Sugar
- 46
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 476
- Total: 8 hr 45 min (includes chilling time)
- Active: 20 min
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.)