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
Equipment
Ingredients
- 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
- one 0.25 ounce packet unflavored gelatin
Instructions
- In a medium sized saucepan over medium heat, dissolve the 1/2 cup white sugar and 1/2 cup brown sugar in the juice from 2 large valencia oranges with the zest from one orange and 1/4 teaspoon pumpkin pie spice. This has to be what heaven smells like.
- Stir in the 12 ounces fresh cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add 1/8 cup Grand Marnier, stir, and cook for another minute or so.
- While cranberry sauce is cooking, add 2 tablespoons water and 2 tablespoons unsweetened cranberry juice to small bowl and sprinkle one 0.25 ounce packet unflavored 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.
Nutrition
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