JELLIED CRANBERRY SAUCE (about 3-1/2 cups)
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four 12 ounce bags cranberries, thawed if frozen
3 cups sugar
3-1/3 cups cold water
2 tablespoons unflavored gelatin (from three ¼ ounce envelopes)
a 3-1/2 cup decorative mold or 1o individual, 1/3 cup, decorative molds
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- Bring cranberries, sugar and 3 cups water to a boil in a 4 to 5 quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large, fine mesh sieve set over a 2 quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
- Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into a lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
- To unmold, run tip of a thin knife between edge of the mold and cranberry sauce. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce. Keep mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
NOTE: Cranberry sauce can be chilled in mold up to 2 days. Cranberry sauce can be unmolded 1 hour ahead and chilled or kept at room temperature.
from Gourmet Magazine, November, 2003
