Cranberry Sauce (Gelatin version)

This was posted on Williams Sonoma website, regarding a “no-fail” Thanksgiving Menu. We’ve searching through the web, hand-picking the fanciest recipes for this upcoming Thanksgiving

Instead of old-stuff that look like last year’s holiday, now we can upgrade the feast to elegant heights! Easy to make and fun. . . Let’s start with the turkey’s birthday party!

*The only trick here will be take the gelatin off the molds , this is always challenging. You might need to be patient, don’t desperate and destroy them in the process. Warm up the bottoms and try again in case you get stuck in your final moment. . .

4 cups (1 lb./500 g) fresh cranberries
1 cup (8 oz./250 g) sugar
2 orange zest strips, each about 3 inches (7.5 cm) long
2 cups (16 fl. oz./500 ml) plus 1/2 cup (4 fl. oz./125 ml) cold water
4 1/2 tsp. (2 envelopes) unflavored gelatin


-Lightly coat 3 Bundt cakelet pan with nonstick cooking spray

-In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest strips and the 2 cups cold water and bring to a simmer

-Reduce the heat to medium-low and cook, stirring occasionally, until the cranberries have burst and the liquid is bright pink, about 10 minutes. Remove from the heat.

-Meanwhile, pour the 1/2 cup cold water into a medium bowl and sprinkle with the gelatin; do not stir. Let stand until softened, about 5 minutes, then stir to combine.

-Pour the cranberry mixture through a fine-mesh sieve into the gelatin and stir until combined; discard the solids.

-Pour the cranberry mixture into the 3 prepared molds. dividing it evenly. Refrigerate for 1 hour, stirring halfway through, then continue to refrigerate without stirring until set, 6 to 8 hours.

-To unmold, dip the cakelet pan in a large baking dish or bowl of warm water so the water reaches almost to the rim, taking care not to get any water in the wells.

-Let stand for 30 seconds, then remove the pan from the water and carefully run a small offset spatula or paring knife around the edges of the wells to loosen. Place a serving platter upside down on top of the cakelet pan, invert the platter and mold together and shake gently. If the cranberry sauce doesn’t release, return the cakelet pan to the warm water for 15 seconds, then repeat as before. . .


*This picture taken from Williams Sonoma website

Add a Comment

Your email address will not be published. Required fields are marked *