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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


    Classic Molded Cranberry Sauce

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Classic Molded Cranberry Sauce Empty Classic Molded Cranberry Sauce

    Post by Lobo Fri 22 Jan 2016, 8:42 pm

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    Classic Molded Cranberry Sauce
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    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 16
    A delicious alternative to traditional cranberry sauce, this mold makes a beautiful presentation at the table. It is a natural partner for the Thanksgiving turkey and also makes a wonderful accompaniment to roasted pork.






    • 798

    Ingredients:


    • 1 lb. fresh cranberries
    • 1 cup plus 2 Tbs. sugar
    • Zest of 2 oranges
    • 2/3 cup fresh orange juice
    • Pinch of salt
    • 2/3 cup plus 2 Tbs. cold water
    • 1 envelope unflavored gelatin

    Directions:

    Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.

    In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup 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, about 15 minutes.

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

    Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. 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, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it. Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold. Serves 12 to 16.
    Williams-Sonoma Kitchen.

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