NANNY'S CRANBERRY MOLD

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Nanny's Cranberry Mold image

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 8h30m

Number Of Ingredients 7

Vegetable oil, for mold
1 1/2 pounds fresh or thawed frozen cranberries
1 cup sugar
1 tablespoon finely grated orange zest
1 cup fresh orange juice (from 3 to 4 oranges), strained
1 tablespoon fresh lemon juice
1 tablespoon unflavored powdered gelatin (from two 1/4-ounce envelopes)

Steps:

  • Lightly oil a 1-quart nonreactive mold or a few smaller molds. Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes. Pass mixture through a fine sieve into a bowl, gently pressing on solids (pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm.
  • Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute. Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved. Pour mixture into mold and refrigerate until set, at least 8 hours.
  • Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen. Place a serving platter on bottom of mold; quickly invert platter and mold together. Tap to release; remove mold. (If gelatin doesnâ??t release easily, return to hot water for a few seconds.)

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