You might call this an Alice Waters-style real cranberry gelatin. It’s ultra pure and simple, celebrating the true essence of the fruit. No extraneous ingredients, nothing just for show. And no goofy name with irony or a sense of humor. The recipe speaks for itself.
A packet of gelatin with firm up two cups of liquid. This recipe pushes it to two and a half because the cranberries naturally thicken in the sauce and we wanted the gelatin to have a looser melt-in-your mouth consistency. You won’t be unmolding this one. Serve it spooned from the dish as is or in jewel-like free-form blobs with fresh orange slices. It’s very simple and sophisticated, just like Alice Waters would like it.