Molded Cranberry Sauce

1. 1

   Line a 1 1/2-quart glass bowl or mold with plastic wrap, allowing 4 inches of overhang all around.

2. 2

   Reserve 1/4 cup of the cranberries for garnish.

3. 3

   In a large saucepan, combine the rest of the cranberries with the sugar, pineapple, orange zest, lemon juice and 1/2 cup of water and bring to a boil.

4. 4

   Cook over moderately low heat, stirring frequently, until the cranberries are broken down and the mixture is thick, 30 to 35 minutes.

5. 5

   Season the sauce with salt and pepper.

6. 6

   Scrape the sauce into the prepared bowl and let cool for 30 minutes.

7. 7

   Cover with the overhanging plastic.

8. 8

   Refrigerate until chilled and set, at least 3 hours or overnight.

9. 9

   Peel back the plastic and carefully invert the cranberry mold onto a plate; remove the plastic wrap.

10. 10

    Garnish with the reserved cranberries, shaved celery, snipped chives and chopped walnuts and serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.