Williams Sonoma Classic Molded Cranberry Sauce Recipe

Ingredients

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1 pound cranberries (fresh)
1 cup granulated sugar
2 tablespoons granulated sugar
2 oranges, zested

2/3 cup orange juice (fresh)
Pinch of salt
2/3 cup plus 2 tablespoons cold water
1 envelope gelatin (unflavored gelatin)

Nutritional

Serving Size: 1 (158.1 g)
Calories 196.4
Total Fat - 0.2 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 71.7 mg
Total Carbohydrate - 49.7 g
Dietary Fiber - 3 g
Sugars - 43.6 g
Protein - 1.4 g
Calcium - 16.2 mg
Iron - 0.2 mg
Vitamin C - 23.8 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.

Step 2

In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water.

Step 3

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.

Step 4

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.

Step 5

Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved.

Step 6

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.