CLASSIC MOLDED CRANBERRY SAUCE -- WILLIAMS AND SONOMA
I plane to make this for Thanksgiving this year..this recipe is verbatim. Times do not include the 8-hours to overnight molding times . I will make this the day before.
Provided by petlover
Categories Sauces
Time 1h
Yield 1 Mold, 12-16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 106, Fat 0.1, Sodium 19.8, Carbohydrate 24.8, Fiber 1.8, Sugar 21.4, Protein 2.7
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
CLASSIC CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
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 FRUIT MOLD
This special gelatin salad takes the place of ordinary cranberry sauce on my Thanksgiving table. Grapes and mandarin oranges make it deliciously different. -Kristy Duncan, Southfield, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
FAVORITE CRANBERRY SAUCE EXTRAORDINAIRE
I took three of my favorite cranberry sauce recipes and combined them to come up with this recipe. The supreme Saigon cinnamon I used is more potent than most cinnamon brands sold in stores.
Provided by thedailygourmet
Categories Cranberry Sauce
Time 20m
Yield 12
Number Of Ingredients 8
Steps:
- Combine orange juice and both sugars in a saucepan over medium heat and allow the sugar to melt down. Add cranberries, 3/4 of the orange zest, and crystallized ginger.
- Cook sauce, mashing down berries, over medium-low heat for 10 minutes.
- Meanwhile, toast pecans in a small skillet over medium heat until fragrant, 2 to 3 minutes. Set aside.
- Stir cinnamon and chopped pecans into the cranberry sauce until well combined. Transfer cranberry sauce to a serving dish and top with remaining orange zest.
Nutrition Facts : Calories 112.6 calories, Carbohydrate 25.1 g, Fat 1.7 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.4 mg, Sugar 21.6 g
CLASSIC CRANBERRY SAUCE
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 5
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.
MOLDED CRANBERRY SAUCE
This is a Williams-Sonoma recipe, so you know it's good. It is a tangy, but not too tangy, side for that turkey dinner that sticks in your mind from year to year. It makes a beautiful molded gelatin that will enhance the table as well as please the palate. I've made this two years in a row for Thanksgiving, and this will be year three - just can't imagine serving canned cranberry sauce ever again. I use a metal mold rather than the ceramic one the recipe calls for, and it works out fine. However, I suppose there is a chance that the acid in the cranberries causes some leaching of metal. Since hubby is diabetic, I substitute Splenda for the sugar and add it after the boiling has completed.
Provided by Cook In Northwest
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 99.2, Fat 0.1, Sodium 15.7, Carbohydrate 25.1, Fiber 1.9, Sugar 21.5, Protein 0.8
MOLDED CRANBERRY FRUIT SALAD
Tart cranberry flavor is a delightful addition to chilled fruit salad.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 142 calories, Carbohydrate 35 g, Fiber 0.3 g, Protein 1.1 g, Sodium 53.8 mg, Sugar 30.8 g
CLASSIC MOLDED CRANBERRY SAUCE/WILL.SONOMA
Steps:
- Directions: Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. 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. 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. 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. 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. Williams-Sonoma Kitchen.
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