I can’t get over how I very much enjoy eating this with roast turkey, bone-in ham and roast pork. This ‘jellied sauce’ is so moreish. I know I will have quite a few upset diners if it is missing from my festive dinner menu.
I had made many versions of my Molded Cranberry Sauce as I wanted to get the ratio of gelantin, liquid and ingredients accurate. The jelly had to not only be able to hold its shape (who wants a gooey mess once you slice through it?), it had to have just the right amount of cranberries, pineapples, apples and nuts. You don’t want to stinge on ingredients but if too much is added, you would end up with a very bumpy and uneven looking molded jelly. The smoothness of a glistening jelly surface, reminisce of a ruby ring would be lost. Use this recipe at your next turkey dinner, it will look spectacular and you won’t be disappointed.
Molded Cranberry Sauce
|Inactive:||Overnight in the refrigerator|
|Makes:||9″ (23cm) ring mold. Enough for 12 servings to go with roast turkey, bone-in ham or roast pork.|
|Can recipe be doubled?||Yes|
|Make ahead?||One day ahead.|
2 cans of 14oz (397g) “Whole Berry Cranberry Sauce”*
1. Drain the pineapple of syrup. If using pineapple slices, cut them up into small dice. I use my food processor to pulse them into smaller bits. Be careful and light handed if using the food processor or the pineapple might be processed into a puree. Sit the pineapple in a colander to drain off excess liquid while you proceed with the rest of the recipe.
2. Peel, core and dice (small) the green apple. You should have ~ 1 cup.
3. Place 2 Tablespoons water in a dish. Sprinkle over the gelatin to allow it to bloom (turn spongy). It should take ~ 5 minutes.
4. Open the cans of cranberries, have the jelly/jello powder ready, diced almonds/walnuts should be measured out, a whisk should be within reach, jelly mold should be greased with some neutral tasting oil.
5. In a pot, bring 1.5 cups of water to boil. As soon as it comes to a boil, whisk in the jelly/jello powder and stir until it dissolves.
6. Turn off the burner but leave the pot on the burner and whisk in the bloomed gelatin to dissolve completely.
7. Whisk in the 2 cans of cranberry sauce, breaking up lumps but be careful not to break up the whole pieces of cranberries.
8. Remove from heat and stir in the diced pineapple, apple and almonds/walnuts.
9. Ladle into the greased jelly mold so that you can evenly distribute the ingredients.
10. Refrigerate overnight to set completely.
1. Rinse your serving vessel. Shake off excess water but do not wipe dry. Why? Once the jelly has been unmolded onto the serving vessel, it is that slippery surface that will allow you to shift and centre the jelly so that it sits perfectly on the vessel.
2. First, we’ll try to unmold the jelly without a warm water bath.
3. Press the edges of the jelly lightly to help loosen the jelly from mold.
4. Place serving vessel over the mold and flip it over. Shake the jelly mold to release the jelly. It should slide right out, if it does not, it’s time for the warm water bath.
5. Pour slightly warm water (not hot and certainly not boiling) into a large bowl (or your clean kitchen sink) that will fit the entire jelly mold.
6. Dip the mold briefly (less than 2 seconds) into the warm water and remove. Then, proceed with steps 3 and 4. Do not leave it in more than 2 seconds as if your warm water is too ‘hot’, the jelly will start to melt and you will lose the smooth surface of the unmolded jelly. If the jelly doesn’t unmold after the ‘2 second’ warm bath than just dip it a second time – 2 seconds only.
7. Centre the Molded Cranberry Sauce and serve immediately. If not, refrigerate.
Keep decorations on the Molded Cranberry Sauce simple. The beauty is in the cut of the mold, the glossy translucent surface that allows you to see the marbled interior.