Cranberry Mold - Martha Stewart
Recipe: #21829
November 21, 2015
Categories: Sauce, Side Dishes, Cranberry, New England, Christmas, Sunday Dinner, Thanksgiving, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar, more
"Beautiful and easy. Cook time does not include refrigerator firming time."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (144.3 g)
- Calories 156.5
- Total Fat - 0.5 g
- Saturated Fat - 0.2 g
- Cholesterol - 0.6 mg
- Sodium - 12 mg
- Total Carbohydrate - 39.1 g
- Dietary Fiber - 4.2 g
- Sugars - 31.1 g
- Protein - 0.9 g
- Calcium - 18.4 mg
- Iron - 0.4 mg
- Vitamin C - 27.5 mg
- Thiamin - 0 mg
Step by Step Method
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).
Tips
- Beautiful molds
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