FANCY CRANBERRY SAUCE
Straight out of the can is perhaps a bit too retro-but cranberry jelly unmolded from a decorative pan is seriously retro-chic!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preparation 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.
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