Fancy Cranberry Sauce
Servings: 8
Ingredients
- cooking spray
- 1.5 lbs fresh cranberries
- 1/2 cup cranberry juice
- 1/2 cup champagne can sub with sparkling wine, water, or juice
- 1.5 cups sugar
- 1/4 tsp cinnamon
- 1.5 tbsp unflavored gelatin
- 1/2 cup warm water
- Pinch of salt
Garnish
- Orange zest
- A few cranberries
- 3 tbsp sugar
Instructions
- Combine gelatin with 1/2 cup warm water. Stir and let stand. It will soften while you cook the cranberry mixture.
- In a saucepan over medium-high heat, combine the cranberries, sugar, cinnamon, salt, cranberry juice, and champagne. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce becomes syrup like and the cranberries have burst. This takes about 20 minutes.
- Remove cranberries from heat. Add the gelatin to cranberry mixture and whisk until fully incorporated. Lightly coat the inside of a Bundt pan or 4 cup mold with nonstick cooking spray (I used 4 mini Bundt pans, you can do that or 1 big mold). Pour the cranberry mixture into the prepared mold and let cool to room temperature. Loosely cover with plastic wrap and refrigerate for at least 12 hours. (You can make this up to 2 days in advance, just store in fridge until ready to serve).
- To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove from water, then place serving plate upside down over top of mold. Invert jelly onto plate. Gently shake the mold until you hear the gelatin begin to release. Lift off the mold.
- Right before serving, toss garnish – orange zest, cranberries, and sugar in a small bowl. Use to garnish the cranberry sauce.
