As promised today we are going to talk Cranberry Sauce. NO not this stuff. Now give yourself plenty of time as this will take approximately 13 hours to chill firm.Ingredients:
4 (12-oz) bags of cranberries (thaw completely if frozen) * 3 cups of sugar * 3 1/3 cups of cold water * 2 T. of unflavored gelatin * You will also need a 3 1/2-cup decorative mold or 10 individual (1/3-cup) decorative molds.
Directions: Bring cranberries, sugar and 3 cups of water to a boil in a 4 to 5-quart heavy saucepan. Stir until sugar is completely dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst. This will take approximately 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart glass bowl and let stand until all juices have drained through, about 30 minutes. If necessary, press on solids until there is enough juice to measure 3 cups, then discard the solids. Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften. Bring 1 cup of the drained cranberry liquid to a simmer in a small saucepan. Add gelatin mixture and stir until just dissolved. Add gelatin mixture to remaining cranberry liquid and stir well. Pour cranberry sauce into lightly oiled molds and chill. Once slightly set cover with plastic wrap. Place back into the refrigerator until firmly set, at least 12 hours. To unmold, run tip of a thin knife between edge of mold and the cranberry sauce. Tilt mold sideways and tap side of mold against a surface, turning it, to evenly break seal and loosen cranberry sauce. Keeping the mold tilted, invert a plate over mold, then invert cranberry sauce onto plate. Cranberry sauce can be chilled in mold up to 2 days. Cranberry sauce can be unmolded 1 hour ahead and re-chilled or kept at room temperature. Whew! I know this is work compared to opening a can but your guest will be impressed. Tomorrow, Cornbread! ~ Chef ~
