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.
Real Cranberry Gelatin
2013-05-16 05:25:59
Serves 8
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Ingredients
1 packet granulated gelatin
1 1/2 cups water
1 bag (12 ounces) fresh or frozen cranberries
1 cup sugar
1 cup cranberry juice cocktail or orange juice
Instructions
Sprinkle the gelatin over 1/2 of the water in a 1 1/2 quart bowl or casserole dish. Allow it to soften while you cook the cranberries.
Combine the cranberries, the remaining 1 cup of water and the sugar in a medium saucepan.
Bring to a boil. Reduce the heat and gently simmer until the berries pop, about 5 to 7 minutes. Pour the cranberries over the softened gelatin and stir until the gelatin is completely dissolved, about one minute.
Add the juice. Cover and refrigerate until set.
Enjoy plain or spooned over fresh orange chunks or slices.
Notes
Consider this: Using cranberry juice will keep the gelatin clear, orange juice with cloud it up.
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