Cranberry Mold - Martha Stewart

Step 1: Lightly oil a 1-quart nonreactive mold or a few smaller molds.

Step 2: Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil- Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes.

Step 3: Pass mixture through a fine sieve into a bowl, gently pressing on solids(pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm.

Step 4: Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute - Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved.

Step 5: Pour mixture into mold and refrigerate until set, at least 8 hours.

Step 6: Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen- place a serving platter on bottom of mold - quickly invert platter and mold together- tap to release; remove mold (If gelatin doesn’t release easily, return to hot water for a few seconds).