Fresh Cranberry-Orange Mold
From Good Housekeeping
Photo by Ann Stratton
Total time: 20 minutes plus standing and chilling
Makes 12 side-dish servings
1 can (11 oz.) Mandarin orange segments
1/2 cup sugar
4 whole cloves
2 cinnamon sticks (about 3 inches each)
1 piece (2 inches) fresh ginger, peeled and sliced
2 packages (4 servings each) cranberry-flavor gelatin
2 cups fresh cranberries
2 tsp. grated fresh orange peel (from 1 orange)
Kumquats and fresh mint sprigs for garnish
- Strain syrup from Mandarin orange segments into 2-quart saucepan. Refrigerate orange segments to use later. Add 2 cups water, sugar, cloves, cinnamon sticks, and ginger to syrup in saucepan; heat to boiling over high heat. Remove from heat, and let stand 10 minutes for spice flavor to develop. Reheat to boiling, then strain liquid into medium bowl; discard solids. Add gelatin; stir about 1 minute, or until completely dissolved.
- Refrigerate gelatin mixture 1 1/2 to 1 3/4 hours, or until mixture mounds slightly when dropped from spoon.
- Meanwhile, in food processor with knife blade attached, pulse cranberries and orange peel 15 times, or until cranberries are chopped.
- With rubber spatula, gently fold cranberry mixture and orange segments into thickened gelatin until well mixed; pour into shallow 6-cup mold or bowl. Cover and refrigerate at least 8 hours or overnight, or until set.
- To serve, dip mold up to rim in bowl of warm, not hot, water for a few seconds. Remove mold from water. Carefully insert small metal spatula around edge of mold to release gelatin. Dry outside of mold. Invert gelatin onto serving plate; lift off mold. Garnish with kumquats and mint.
Make it Ahead: Prepare up to 3 days in advance and leave in mold for easy transporting. Keep it well chilled (along with the garnish in separate bags) and invert onto a platter just before serving.