Orange-Scented Cranberry Mold

Canned cranberry sauce is delicious and nostalgic, having graced all of our kitchen tables at Thanksgiving as we were growing up. Why would you ever want to make it from scratch? Because it’s prettier…that’s why! You get to use your most beautiful cake or Bundt pan to make a super smooth, orange-infused cranberry mold that makes the perfect centerpiece for your Thanksgiving Day table or perhaps, a showstoppingly impressive side dish to bring to a loved one’s home. Working with gelatin is surprisingly easy. It is dissolved in water and gives your cranberry mold a really great texture- somewhat similar to jello. Make sure you spray the pan really well with nonstick cooking spray so that every intricate design of your mold comes out perfectly. Use a mold with a 3-cup capacity, a Bundt pan, or the most decorative round cake pan you can find. Happy Thanksgiving! 

Orange-Scented Cranberry Mold

Adapted from Williams Sonoma

8-10 servings

Ingredients:

• 4 cups fresh cranberries
• 1 cup granulated sugar
• 2 large strips of zest from 1 orange
• 2 ½ cups cold water, divided
• 2 envelopes unflavored gelatin

Directions:

1. Prepare your pan by spraying a generous amount of nonstick cooking spray. Set aside.
2. In a large saucepan, combine the cranberries, sugar, strips of orange zest, and 2 cups of cold water. Bring to a slow boil over med-high heat, then reduce to med-low and cook until the cranberries have burst and the liquid is the prettiest pink color you have ever seen, about 10 minutes. Remove from heat and allow to cool. Strain through a fine-mesh sieve into a bowl in order to remove the cranberry pieces and the orange zest strips. (We’re interested in the liquid, not the chunky bits)
3. In a liquid measuring cup, combine ½ cup of cold water with the 2 envelopes of gelatin. Do not stir, just let it stand for about 5 minutes, until it has softened, then you can stir to combine it. 
4. Combine the strained cranberry mixture with the gelatin and stir well. Pour into the prepared cake pan. Refrigerate for 6-8 hours, until set. 
5. To remove mold from pan, place warm water in a bowl large enough to fit the cake mold. Place the base of the pan into the bowl for a few seconds. (Don’t allow any of the water to get into the cranberry mold. Place a decorative plate or cake stand upside down on top of the cake pan. Invert the serving dish and mold together to easily unmold the cranberry sauce. Garnish with fresh cranberries and a sprig of fresh rosemary. 

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