Cranberry Mold - Martha Stewart
Created by natsgarden123 on November 21, 2015
- Servings: 8
- Prep Time: 15m
- Cook Time: 30m
- Recipe #21829
Ingredients
- Vegetable oil, for mold
- 1 1/2 pounds cranberries (fresh or thawed frozen)
- 1 cup granulated sugar
- 1 tablespoon finely grated orange zest
- 1 cup fresh orange juice (from 3 to 4 oranges), strained
- 1 tablespoon fresh lemon juice
- 1 tablespoon gelatin powder (unflavored powdered gelatin from two 1/4-ounce envelopes)
How to Make
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Step 1: Lightly oil a 1-quart nonreactive mold or a few smaller molds.
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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.
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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.
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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.
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Step 5: Pour mixture into mold and refrigerate until set, at least 8 hours.
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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).