Molded Cranberry Sauce

1. 1

   In a large saucepan over medium high heat, combine:

2. 2

   Cranberries

3. 3

   sugar

4. 4

   zest

5. 5

   orange juice

6. 6

   salt

7. 7

   3/4 C water

8. 8

   Bring to a boil, then reduce heat to medium-low and simmer until it thickens. stirring until the cranberries burst, about 15 minutes.

9. 9

   Pour the 2 1/2 TBS of water into a small bowl and add the gelatin.

10. 10

    Let it stand until the gelatin softens and swells, about 5-10 minutes.

11. 11

    Spoon 3/4C of the juices from the berries into the gelatin and stir until gelatin dissolves.

12. 12

    Pour this mixture back into the Cranberries and stir well.

13. 13

    Pour the mixture into the prepared mold and cool to room temperature.

14. 14

    Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.

15. 15

    To release the sauce::

16. 16

    Dip into a large bowl of warm water.

17. 17

    Remove and run a small paring knife around the rim.

18. 18

    Invert a serving platter onto the top of the mold,shake gently to release the sauce.

19. 19

    Lift off the mold.

* Per serving · 4 servings · Values may vary.

No additional tips available.