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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Molded Cranberry Sauce

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Molded Cranberry Sauce Empty Molded Cranberry Sauce

    Post by Lobo Thu 21 Jan 2016, 10:11 pm

    Molded Cranberry Sauce Img66l
    Molded Cranberry Sauce
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 18
    Brightened with fresh orange juice and zest, this cranberry sauce is delicious alongside the holiday bird as well as with roasted pork.






    • 514

    Ingredients:


    • 1 1/4 lb. fresh cranberries
    • 1 1/3 cups sugar
    • 2 tsp. orange zest
    • 3/4 cup plus 2 Tbs. fresh orange juice
    • Pinch of salt
    • 1 cup water
    • 1 Tbs. unflavored gelatin

    Directions:

    In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and 3/4 cup plus 2 Tbs. water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 25 to 35 minutes. Note: The sauce should measure no more than 3 3/4 cups.

    
Meanwhile, pour the remaining 2 Tbs. water into a bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. 


    
Spoon 3/4 cup of the hot juices from the cranberries into the gelatin and whisk until the gelatin has dissolved. If you prefer a sauce with a smoother texture, transfer the remaining cranberry mixture to a food processor and pulse for 2 seconds (10 to 15 times), then proceed as directed.

    Pour the gelatin mixture into the cranberry mixture and whisk to combine. Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight. 


    
To unmold, set the mold in a large bowl of warm water (115° to 120°F) so the water reaches almost to the rim of the mold. Let stand for 30 seconds, then remove the mold from the water. Carefully insert a small offset spatula or paring knife along the side of the mold. Gently pull the gelatin away from the mold to release the suction, then remove the spatula. Place a serving platter upside down on top of the mold and invert the platter and mold together. Remove the plug. Gently shake the mold until you hear the gelatin begin to release, then lift off the mold. If the gelatin does not release, replace the plug and return the mold to the warm water for 15 seconds, then repeat the steps as directed above. Serves 14 to 18.
    Williams-Sonoma Kitchen.

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