FANCY CRANBERRY SAUCE

Fancy Cranberry Sauce image

Provided by Andy Baraghani

Yield 8-10 servings

Number Of Ingredients 9

Nonstick vegetable oil spray
1 Tbsp. plus 1½ tsp. unflavored powdered gelatin
1½ lb. fresh (or frozen, thawed cranberries
4 cardamom pods, lightly crushed
3 fresh bay leaves
Pinch of kosher salt
1 cup unsweetened cranberry juice or water
1½ cups plus 3 Tbsp. sugar
2 (2x1") strips orange zest, very thinly sliced lengthwise

Steps:

Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10-12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
Do Ahead: Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.