Classic Molded Cranberry Sauce Food

MOLDED CRANBERRY SAUCE

Steps:

• In a heavy-bottom saucepan over medium-high heat, bring the cranberries and orange juice to a low boil. Cook, stirring frequently, until the cranberries stop popping, about 8-10 minutes. The mixture will foam up during this time, which is totally normal. DO NOT boil the cranberries longer than 15 minutes or the natural pectins will begin to break down. Remove the saucepan from the heat.
• Place a mesh strainer over a clean bowl. Add the boiled cranberries to the strainer and use the back of a spoon or a spatula to push out as much of the liquid as possible, collecting it into the bowl. Depending on the size of your strainer, you may have to work in batches. Don't rush this step, or you'll end up throwing away a lot of the liquid (I typically spend about about 5 minutes pressing the cranberries around the sides and bottom of the strainer). Once done, discard the remaining solids.
• Transfer the strained liquid back to the same saucepan and place it over medium-high heat. Add the sugar, lemon juice and salt. Bring to a boil, stirring frequently, until the sugar is dissolved and the mixture has thickened slightly, about 3 minutes. Remove the saucepan from the heat.
• Wet the mold(s) that you'll use for the cranberry sauce by filling them with water and then dumping it out. I like to use drinking glasses or mason jars, but any kind of mold will do. Carefully pour the cranberry sauce into the mold(s).
• Transfer the molded cranberry sauce to your refrigerator. Let it cool for about 1-2 hours before covering the molds with a lid or plastic wrap. Continue to refrigerate the cranberry sauce until it's very firm, at least several hours but overnight is ideal. The cranberry sauce can be stored in the molds for up to 1 week before serving.
• When you are ready to serve, run a butter knife around the inside edge of the glass to release the cranberry sauce. Then slide it out onto a plate and cut it into slices. If you are having difficulties releasing the cranberry sauce, you can run the mold under hot water for 10-15 seconds.

CLASSIC CRANBERRY SAUCE

Steps:

• Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes.
• Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.

CRANBERRY MOLDS

Steps:

• In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set.
• Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint

FANCY CRANBERRY SAUCE

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.

CRANBERRY FRUIT MOLD

Steps:

• In a bowl, dissolve gelatins in boiling water. Gently stir in ginger ale. Refrigerate until slightly thickened, about 1-1/2 hours. Stir in grapes and oranges. Transfer to a 5-cup mold coated with cooking spray. Cover and refrigerate until firm. Invert onto a serving plate.

CLASSIC CRANBERRY SAUCE

Steps:

• In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.

CLASSIC MOLDED CRANBERRY SAUCE -- WILLIAMS AND SONOMA

Steps:

• 1. Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.
• 2. 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.
• 3 .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.
• 4. 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.
• 5. 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.

MOLDED CRANBERRY SAUCE

Steps:

• Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
• In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes.
• Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
• Spoon 1/2 juices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
• To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.

MOLDED CRANBERRY SAUCE

Steps:

• Lightly grease a 4-cup mold or Bundt pan. Combine cranberries, juice, sugar, zest, thyme, and salt in a medium saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, until cranberries burst and liquid is thickened, 20 to 25 minutes; cool slightly.
• Meanwhile, sprinkle gelatin over 1/4 cup water in a bowl. Once cranberry mixture is cool, discard orange zest and thyme sprigs and transfer mixture to a blender. Blend until smooth, about 30 seconds. Add gelatin mixture and vanilla and blend 5 seconds; pour through a fine wire-mesh strainer into a bowl. Pour into prepared mold and chill until set, 12 hours or up to 2 days. To unmold, carefully release edges of cranberry sauce and turn out onto a serving plate. Serve with candied orange zest, if desired.

MOLDED CRANBERRY FRUIT SALAD

Steps:

• Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved. Break up cranberry sauce with a fork. Stir into gelatin mixture.
• Refrigerate until mixture begins to set. Stir in pineapple and celery. Pour into a 4-cup mold. Chill until firm.