Classic Molded Cranberry Sauce Williams And Sonoma Recipes

MOLDED CRANBERRY SAUCE

Molded Cranberry Sauce image

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

Ingredients

1 lb fresh cranberries
1 cup sugar
2 tablespoons sugar
2 oranges, zest of
2/3 cup fresh orange juice
1 pinch salt
2/3 cup cold water, plus
2 tablespoons cold water
1 (1/4 ounce) envelope unflavored gelatin

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

CLASSIC MOLDED CRANBERRY SAUCE -- WILLIAMS AND SONOMA

Classic Molded Cranberry Sauce -- Williams and Sonoma image

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

Ingredients

1 lb fresh cranberries
1 cup sugar
2 tablespoons sugar
2 oranges, zest of
2/3 cup fresh orange juice
1 pinch salt
2/3 cup plus 2 tbs. cold water
1 1/4 ounces unflavored gelatin

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

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