Cranberry-Port Gelatin with Crystallized Ginger and Celery

1. 1

   Place gelatin in large mixing bowl.

2. 2

   Pour Port over gelatin; let stand 5 minutes.

3. 3

   Bring cranberry juice, cloves, and cardamom to boil in heavy medium saucepan over medium-high heat.

4. 4

   Pour hot cranberry juice mixture over gelatin.

5. 5

   Stir until gelatin is completely dissolved, about 4 minutes.

6. 6

   Let cool 30 minutes.

7. 7

   Strain into medium bowl; discard spices.

8. 8

   Chill gelatin mixture until beginning to set (mixture will fall from spoon in soft clumps), about 30 minutes.

9. 9

   Stir in diced celery and ginger.

10. 10

    Lightly spray 1-quart mold with nonstick spray.

11. 11

    Pour gelatin mixture into mold; cover surface with plastic wrap.

12. 12

    Refrigerate until set, at least 2 hours.

13. 13

    (Can be made 3 days ahead.

14. 14

    Keep refrigerated.)

15. 15

    Remove plastic wrap.

16. 16

    Invert gelatin onto plate.

17. 17

    Garnish with celery leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.