Cranberry Port Gelatin With Crystallized Ginger And Celery Recipes

CRANBERRY-PORT GELATIN WITH CRYSTALLIZED GINGER AND CELERY

Steps:

• Place gelatin in large mixing bowl. Pour Port over gelatin; let stand 5 minutes. Bring cranberry juice, cloves, and cardamom to boil in heavy medium saucepan over medium-high heat. Pour hot cranberry juice mixture over gelatin. Stir until gelatin is completely dissolved, about 4 minutes. Let cool 30 minutes. Strain into medium bowl; discard spices.
• Chill gelatin mixture until beginning to set (mixture will fall from spoon in soft clumps), about 30 minutes. Stir in diced celery and ginger. Lightly spray 1-quart mold with nonstick spray. Pour gelatin mixture into mold; cover surface with plastic wrap. Refrigerate until set, at least 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
• Remove plastic wrap. Invert gelatin onto plate. Garnish with celery leaves.

HOMEMADE CRANBERRY GINGER SAUCE

Steps:

• Stir orange zest and juice, honey, crystallized ginger, cinnamon stick, and salt in a saucepan over medium heat; bring to a simmer. Stir cranberries into orange juice mixture, cover, and bring to a boil; let boil for 1 minute. Reduce heat to low. Simmer cranberry sauce until cranberries have popped, about 15 minutes. Remove from heat and discard cinnamon stick. If a sweeter sauce is desired, stir in more honey. Serve warm or chilled.

CREAMY CRANBERRY GELATIN

Steps:

• In a bowl, combine the cranberries and sugar; cover and refrigerate for 8 hours or overnight., In a large saucepan, combine the cranberry mixture and gelatin. Cook and stir until gelatin is completely dissolved; cool. Fold in the yogurt and whipped topping. Pour into a 2-qt. serving bowl. Sprinkle with pecans. Refrigerate for 2 hours or until firm.

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

Steps:

• Combine first 6 ingredients in heavy medium saucepan.
• Bring to a boil, stirring until sugar dissolves.
• Boil until cranberries pop, stirring occasionally, about 5 minutes.
• Cool. Mix in crystallized ginger.
• Cover and refrigerate.

CRYSTALLIZED OR CANDIED GINGER

Steps:

• Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
• Toss ginger with sugar in a bowl.
• Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
• Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

CRANBERRY SAUCE WITH CRYSTALLIZED GINGER

Steps:

• Combine first 6 ingredients in heavy medium saucepan. Bring to boil, stirring until sugar dissolves. Boil until cranberries pop, stirring occasionally, about 5 minutes. Cool. Mix in crystallized ginger. (Can be prepared 3 days ahead. Cover and refrigerate.)

CRISP CRANBERRY GELATIN

Steps:

• In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 3 minutes or until the berries pop, stirring occasionally. Stir in sugar and gelatin until dissolved. Pour into an 11x7-in. dish; refrigerate until set but not firm, about 1 hour. , Combine the apple, celery, walnuts, orange juice and zest; stir into gelatin mixture. Refrigerate until firm.

POMEGRANATE (OR CRANBERRY) GELATIN

Steps:

• Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time.
• Turn off heat and stir in sugar, if using.
• Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again.
• Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan.
• Refrigerate until firm (about 4 hours), and cut into cubes.