Molded Cranberry Sauce Using Fresh Cranberries Food

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:

• 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.

FRESH CRANBERRY SAUCE

Steps:

• Bring water to a boil in a saucepan; add sugar and cook until sugar is dissolved, about 5 minutes. Mix cranberries into the sugar water; bring to a boil, reduce heat to low, and simmer until desired consistency is reached, about 10 minutes.

GIGI'S CRANBERRY SUPREME SALAD

Steps:

• Dissolve raspberry jello in 1 cup boiling water.
• Stir in cranberry sauce.
• Pour into an oiled 1 1/2 qt jellow mold.
• Chill until partially set.
• Dissolve lemon jello in remaining boiling water and set aside.
• Beat cream cheese and mayonnaise.
• Fold in lemon jello and pineapple.
• Chill until partially set.
• Fold whipped topping into lemon mixture and add marshmallows.
• Spread lemon mixture onto the top of the cranberry layer.
• Chill until set.

FRESH CRANBERRY MOLD

Steps:

• In a large bolw, dissolve Jello in 1 1/4 cups of hot water. Add 1 1/4 cups cold water and stir. Chill until just beginning to set.
• Meanwhile, grind together cranberries and apples (I use a food processor). Add pineapple, oranges, sugar and nuts (if using). Mix.
• When Jell-O has begun to set, add fruit mixture. Fold in well. Pour into a large mold and refrigerate until set.

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.