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Cranberry
Sauce Recipes
By Cheri Sicard
Molded
Cranberry Sauce
Note
from Cheri: Here's a serving idea for cranberry sauce -- make it
in a decorative mold. This recipe combines the best of jelled and
whole cranberry sauce in a beautiful way.
3 C
fresh cranberries
3 1/2 C cranberry juice cocktail (you can also use blends like cran-apple
or cran-raspberry juice)
4 (1/2 oz.) envelopes unflavored gelatin
2 1/3 C sugar
2 T lemon juice
Serves
12 - 14
Pour
1 cup cranberry juice in a small bowl and sprinkle the gelatin over
it. Let stand until gelatin softens, about 15 minutes. Combine cranberries
and sugar in a food processor. Process with short pulses until the
cranberry are finely chopped.
In
a large saucepan, combine berry/sugar mixture with remaining cranberry
juice and lemon juice. Bring to a boil over medium heat, stirring
frequently. Reduce heat and simmer, partially covered and stirring
frequently, until cranberry bits are tender, about 8 minutes.
Remove
from heat and stir in gelatin mixture until gelatin dissolves. Cool
slightly and pour into an 8 or 9 cup mold. Cover and refrigerate
until firm -- at least 8 hours. Can be made up to 2 days ahead of
time.
To
unmold, turn mold over onto a plate. Soak a kitchen towel in hot
water and wrap it around the inverted mold. Let stand for a few
minutes, them remove towel. Holding plate and mold together, gently
shake until cranberry sauce falls from mold onto plate. If your
mold is being stubborn, repeat the process with another hot towel.
More
Cranberry Sauce Recipes
Cheri
Sicard is the editor of FabulousFoods.com where you'll find recipes,
an online cooking school, celebrity chef interviews, holiday and
entertaining ideas, free cooking newsletters and more. http://www.fabulousfoods.com
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