Thanksgiving Dinner - Cranberry Sauce

Cranberry sauce is a Thanksgiving table must have.  The tart sauce pairs so well with all the rich and savory foods that are already on the table.  It also adds great color to the plate.  I used to buy the jarred version of jellied cranberry sauce but it was just so strange to put it on the table with the lines from the can still imprinted on it!!  So when I found a beautiful mold, I knew that it was time to have something pretty and delicious on the table instead of the jarred version.  This recipe is from Williams-Sonoma, as well as the mold, and it is so easy to make.  The best part is that this must be made a day before so you don't have to worry about making it the day it is served. It can even be made two or three days before if you want to spread out the work.  If you do not have a fancy mold you can use a casserole dish - it still tastes the same.

Ingredients:

1 1/4 lb fresh cranberries
1 1/3 cups granulated sugar
2 tsp orange zest
1 cup fresh orange juice
pinch of salt
1 cup water, divided
1 package powdered gelatin

Here's how:

In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and 3/4 cup plus 2 Tbs. water.

Fresh Cranberries

Sugar added

Freshly zested orange

Freshly squeezed OJ

Everything added to the pot

Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, 25 to 35 minutes. Note: The sauce should measure no more than 3 3/4 cups.

All cooked down

Meanwhile, pour the remaining 2 Tbs. water into a bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. 


Gelatin (top) blooming

Spoon 3/4 cup of the hot juices from the cranberries into the gelatin and whisk until the gelatin has dissolved.

Gelatin added to hot cranberry.  Combine well.

If you prefer a sauce with a smoother texture, transfer the remaining cranberry mixture to a food processor and pulse for 2 seconds (10 to 15 times).

Added to the processor

Pour the gelatin mixture into the cranberry mixture and whisk to combine.

Gelatin added to the mix and incorporated

Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. Pour the cranberry mixture into the prepared mold and let cool to room temperature.

This is the mold I use

Spray the inside with non-stick spray

Cranberry sauce added to the mold

Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight. 


To unmold, set the mold in a large bowl of warm water (115° to 120°F) so the water reaches almost to the rim of the mold. Let stand for 30 seconds, then remove the mold from the water. Carefully insert a small offset spatula or paring knife along the side of the mold.

Gently pull the gelatin away from the mold to release the suction, then remove the spatula. Place a serving platter upside down on top of the mold and invert the platter and mold together. Gently shake the mold until you hear the gelatin begin to release, then lift off the mold. If the gelatin does not release, return the mold to the warm water for 15 seconds, then repeat the steps as directed above. Serves 14 to 18.

Finished and plated