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Active Time
30 min
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Total Time
1 day
Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).
Ingredients
Makes 8 servings
Step 1
Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved, then briskly simmer, partially covered, stirring occasionally, until most of berries have burst and mixture is thickened, 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or a bowl, pressing hard on and then discarding solids. (You will need 2 1/2 cups liquid.)
Step 2
Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
Step 3
To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold. Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold tilted, put a plate over mold, then invert jelly onto plate.
· Cranberry jelly can be chilled in mold up to 2 days.
· Cranberry jelly can be unmolded 1 hour ahead and chilled or kept at room temperature.
Leave a Review
Reviews (16)
Back to TopI basically felt this was disgusting. It's very pretty especially with the sugared cranberries, but it's really sweet and tastes primarily like grappa which I had never had before making this and evidently don't like. Maybe with a different alcohol it would be worth trying again although that wouldn't solve the sweetness problem.
Anonymous
New York
12/28/2011
I was very intrigued by this recipe. Turned out beautifully, but wow! The floral flavor from the Moscato grappa was overwhelming....was like eating a candle. There were those who did enjoy it, but next time, I'll try a different grappa....or even make it without it.
dunnkit
seattle
11/29/2011
This was wonderful. I used Cavatappi Grappa by Clear Creek Distillery. I will make it again. Thank you!
Qymary
Portland Oregon
12/4/2010
I have made this three years in a row, and cannot imagine Thanksgiving without it. As for which type of grappa to use, I usually pick one that is likely to be more florally fragant (I'm using Moscato this year) to play against the fruity scent of the cranberry. Flavor-wise, I don't think it will make that much of a difference. The cranberry dominates, while the grappa just serves to give it a great balance. I also love the texture of this jelly -- and if you take the extra time to make the sugar coated safe leaves and cranberries, it's so very elegant!
Anonymous
San Francisco, CA
11/24/2010
This was wonderful and unmolded beautifully from the tupperware ring mold I put it in. But because I was worried about it being too alcoholic, I replaced some of the grappa with sparkling cranberry juice. Actually, I don't recommend this, as it caused it to come out a bit too sweet.
LaraBhasin
11/27/2009
pup212 - Grappa by itself is definitely an acquired taste - but sip it with an slightly sweetened espresso after dinner and ahhhhh... delightful! I'm definitely going to try this recipe at Christmas-time.
te2
North Vancouver
10/26/2009
I have yet to make this recipe, but I've a question for those who have: please share the type of grappa you used! I adore grappa (yes, grappa-lovers do exist), :) but there are many different kinds and qualities and I'm undecided about which to choose for this recipe.
akalish
New York, NY
12/22/2008
This jelly was beautiful and delicious. I made it for Thanksgiving - the kids loved the sugared cranberries. I have to admit I felt like I was doing a jelly shot when I ate it. A nice change from typical cranberry jellies. I will have to make it again and again just to finish the bottle of Grappa! I certainly won't be drinking the stuff!
aclucas
Cattail Creek
12/11/2008
I've always been more a fan of cranberry jellies than just plain cranberry sauce, so I decided to give this one a try. The grappa was surprisingly easy to find at the upscale grocery store near my house. I tried some grappa itself and I had some misgivings about this recipie. Let me be clear, plain grappa is terrible. But when all is said and done, this dish is divine. The astringent qualities of the grappa are almost unrecognizable and the savory qualities really come through. Leaving a primarily tart and savory jelly with just a hint of sweetness. This may have just become my favorite cranberry recipie of all time.
pup212
Mesa, AZ
12/7/2008
I made this last year for Thanksgiving and it was fantastic (much to my surprise since it's made with grappa). It came out with a cranberry tea flavor. Goes beautifully with the Sugared Cranberries and Sage Leaves.
stefcorn
atlanta, ga
10/7/2008
容易制作和一个美妙的深度的味道。的grainy taste of grappa is totally enveloped by the cranberries. People who never cared for cranberries sauce of any kind in our house thought this was wonderful. I used a few dried cranberries as garnish instead of the sugared berries. Try it!
dwoytowich
Baltimore
12/20/2007
We made this for Thanksgiving and LOVED IT!!! Also it was perfect for turkey sandwiches the next day, just a little slice off. YUM!!!
Anonymous
Seattle
12/5/2007
This recipe made me a little nervous because of the grappa. But it was turned out delicious! I wouldn't change a thing. And it looked fabulously festive with the sugared cranberries & sage leaves. Making it for Christmas...
stefcorn
atlanta, ga
11/27/2007
I made this for Thanksgiving and it was great. though the alchol was a bit strong as per my guests comments.
Anonymous
human tourch
11/26/2007
We made this for Thanksgiving and it was fantastic!
Anonymous
Chicago
11/25/2007
