Molded Cranberry Sauce

Name: Molded Cranberry Sauce
Prep time: 25 min
Total time: 12 h 35 min
Yield: 12 serving(s)
Ingredients: Cooking spray; 1 lb. fresh or frozen cranberries; 3/4 c. white cranberry juice; 1 c. sugar; 2 strips orange zest; 2 sprigs thyme; Pinch kosher salt; 1 (1-ounce) envelope unflavored gelatin; 1 tsp. pure vanilla extract; Candied orange zest, for garnish, optional

This classic Thanksgiving side dish is a must-have at the holiday table.

By Charlyne MattoxPublished: Oct 12, 2021

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Hector M. Sanchez

Yields:

12 serving(s)

Prep Time:

25 mins

Total Time:

12 hrs 35 mins

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Ingredients

Cooking spray
1 lb. fresh or frozen cranberries
3/4 cup white cranberry juice
1 cup sugar
2 strips orange zest
2 sprigs thyme
Pinch kosher salt
1 (1-ounce) envelope unflavored gelatin
1 tsp. pure vanilla extract
Candied orange zest, for garnish, optional

Directions

1. Step 1Lightly grease a 4-cup mold or Bundt pan. Combine cranberries, juice, sugar, zest, thyme, and salt in a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until cranberries burst and liquid is thickened, 20 to 25 minutes; cool slightly.
2. Step 2Meanwhile, sprinkle gelatin over 1/4 cup water in a bowl. Once cranberry mixture is cool, discard orange zest and thyme sprigs and transfer mixture to a blender. Blend until smooth, about 30 seconds. Add gelatin mixture and vanilla and blend 5 seconds; pour through a fine wire-mesh strainer into a bowl. Pour into prepared mold and chill until set, 12 hours or up to 2 days. To unmold, carefully release edges of cranberry sauce and turn out onto a serving plate. Serve with candied orange zest, if desired.

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