Fresh Cranberry Gelatin Mold
This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.
Servings: 3 mini molds
- 1/2 cup white sugar
- 1/2 cup brown sugar
- zest from one orange
- juice from 2 large valencia oranges about 3/4 cup
- 1/4 teaspoon pumpkin pie spice
- 12 ounces fresh cranberries rinsed
- 1/8 cup Grand Marnier
- 2 tablespoons water
- 2 tablespoons unsweetened cranberry juice
- 1 0.25 ounce packet unflavored gelatin
In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.
Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.
While cranberry sauce is cooking, add water and cranberry juice to small bowl and sprinkle gelatin on top. Give it a swirl and allow the gelatin to bloom for at least 5 minutes.
Once the cranberry sauce is done, add the gelatin mixture and stir well to combine.
Lightly spray a mold pan (I used three small ones) with oil and add the hot cranberry sauce. Cover with plastic wrap and allow to set and fully cool in refrigerator, at least 2 hours.
To serve, cover with plate and invert. If sauce doesn't come out easily, slide a butter knife around edge to release before inverting. Serve cold.
Calories: 363kcal | Carbohydrates: 87g | Protein: 2g | Sodium: 19mg | Potassium: 145mg | Fiber: 5g | Sugar: 77g | Vitamin A: 70IU | Vitamin C: 16mg | Calcium: 40mg | Iron: 0.5mg