We dreamed of a sauce as sliceable and jiggly and fun as the retro canned stuff, but with deeper fruit flavor and more nuance. It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold that your cousins will never see coming and crowned with sugary orange zest and cranberries.
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Ingredients
8–10 servings
Step 1
Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
Step 2
Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10–12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
Step 3
To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
Step 4
Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
Step 5
Do Ahead:Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.
Leave a Review
Reviews (2)
Back to TopHoly Moly that seems like A LOT of gelatin! Cranberries have so much pectin, I have a hard time believing 1T plus 1 1/2 tsp is the necessary amount. I made a cranberry jam last weekend using no gelatin whatsoever and it set up enough to use in a mold. People, be wary. This isn't the first time I've seen recipes here that don't seem like they've been kitchen tested. Recipe developers should be ashamed of posting recipes where ingredients or steps are incorrect.
ginny7429
Los Angeles CA
11/24/2020
I used fresh squeezed orange juice for the cranberry juice/water. I like orange in my cranberry sauce. The sauce was amazing and perfectly spiced. Then I added the gelatin and it really took away from the sauce. Skip the gelatin and mold and serve as regular cranberry sauce. 4 forks before the gelatin step. Will make again and stop before that step. It diluted the flavor and wouldn’t come out of the mold in the end so I scooped it into a bowl. Fun and subtle flavor change from my usual sauce.
homechef6
Boston, MA
12/11/2019
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