Molded Cranberry Sauce Food

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.

HOME "CANNED" CRANBERRY SAUCE MADE IN A TIN CAN MOLD

Steps:

• Combine all the ingredients in a saucepan. Place the pot over high heat and bring the contents of the pot to a boil. Reduce the heat to medium and cook until the cranberries burst, stirring regularly. If it begins to look too thick or stick to the bottom of the pot, add a splash of water.
• Fit a food mill with its finest screen and set it over a bowl. When cranberries are finished cooking, pour them into the bowl of the food mill and work them through. You could also use a fine mesh sieve and a rubber scraper if you don't have a food mill. Mill the cranberries until all that remains in the bowl of the food mill is seeds and skins.
• Set a wide mouth funnel into your well-washed can molds and pour in the warm cranberry sauce, leaving a bit of space at the top.
• Cover the filled cans with plastic wrap and place them the fridge to set. If you can, give them at least 12 hours of chilling for optimum molding.
• When you're ready to serve, carefully slide the butter knife down along the side of the cranberry jelly and run it in a complete circle to loosen. Take care when you to this so you don't end up slicing all the can ridges off the jelly. Once the sauce has been loosened, invert the can into your dish and give it a little wiggle.
• Serve immediately.

CRANBERRY MOLD

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Let cool.
• Heat 1/2 cup cranberry juice over low heat, then stir in a 1/4-ounce packet gelatin. Puree cooled cranberry sauce with another 1/2 cup cranberry juice, then add the gelatin mixture. Pour into a mold or empty soup cans and refrigerate overnight. Serve with whipped cream.

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.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

MOLDED CRANBERRY SAUCE USING FRESH CRANBERRIES

Steps:

• 1. Pour 1 cup of cranberry juice in a small bowl and sprinkle gelatin over it. Let stand until softened ( about 15 minutes).
• 2. Combine cranberries and sugar in the food processor . Process with short pulses until the cranberries are finely chopped.
• 3. In a large saucepan, combine berry/sugar mix with remaining cranberry juice and lemon juice. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer until the cranberry bits are tender ( about 8-15 minutes depending upon the size of the chopped berries).
• 4. Remove from heat and stir in gelatin mix until dissolved. Set aside to cool slightly.
• 5. Spray a mold with non-stick spray then pour the mixture into the mold ( or molds depending upon size). Cover and refrigerate until firm ( at least 6 hours).
• 6. 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 then remove the towel. Holding plate and mold together, gently shake until the sauce falls form the mold onto the plate.

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.