CLASSIC CRANBERRY MOLD
Crammed with cranberries and bursting with flavor, this Christmastime classic has stood the test of time. We've offered up some tips to make sure this recipe stays a favorite for years to come.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h50m
Yield 8
Number Of Ingredients 8
Steps:
- Heat water and sugar to boiling in 2-quart saucepan, stirring occasionally; boil 1 minute. Stir in cranberries. Heat to boiling; boil 5 minutes, stirring occasionally. Stir in gelatin until dissolved. Stir in pineapple, celery and walnuts.
- Pour into ungreased 6-cup mold, 8 individual molds or stemmed goblets. Cover and refrigerate at least 6 hours until firm. Unmold onto salad greens. Garnish with celery leaves and additional cranberries, if desired.
Nutrition Facts : Calories 170, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg
CLASSIC CRANBERRY SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the cranberries, sugar, 1 1/2 cups water and the lemon and orange zest and juice in a medium saucepan. Bring to a boil, then reduce the heat to a simmer and cook until the cranberries burst and the sauce thickens, 15 to 20 minutes.
- Transfer the cranberry sauce to a bowl and refrigerate until cold and thickened but still saucy, at least 4 hours and up to 1 week.
CRANBERRY SAUCE
Provided by Alex Guarnaschelli
Categories side-dish
Time 17m
Yield about 2 1/2 cups
Number Of Ingredients 7
Steps:
- In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.
CLASSIC CRANBERRY SAUCE
Martha's textbook cranberry sauce teams whole berries with bright orange (zested and juiced) and spicy cinnamon. Use any leftovers to make Cranberry Swirl Cheesecake or Chicken a la Cranberry.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 25m
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- In a saucepan, combine cranberries, sugar, orange zest and juice, cinnamon, 1/4 teaspoon salt, and 1/4 cup water. Bring to a boil, then reduce heat to medium and simmer, stirring occasionally, until cranberries burst and mixture thickens slightly, 12 to 15 minutes. (Sauce will thicken more as it cools.) Remove from heat; let cool completely. Refrigerate in an airtight container up to 1 week.
CLASSIC MOLDED CRANBERRY SAUCE -- WILLIAMS AND SONOMA
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
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
CLASSIC MOLDED CRANBERRY SAUCE
Steps:
- Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. 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. 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. 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. 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.
CLASSIC CRANBERRY SAUCE
Sweet, tart, homemade cranberry sauce is the key to a bright and balanced Thanksgiving meal-and it's easy to whip up in just 20 minutes.
Provided by The Gourmet Test Kitchen
Time 20m
Yield Makes about 2½ cups
Number Of Ingredients 4
Steps:
- Bring water and sugar to a boil, stirring until sugar is dissolved. Add cranberries and simmer, stirring occasionally, until berries just pop, 10 to 12 minutes. Stir in zest, then cool. Do Ahead: Cranberry sauce may be made 3 days ahead and chilled, covered. Editor's note: This recipe was originally published in the November 1999 issue of 'Gourmet' and first appeared on Epicurious in August 2004. Head this way for more of our best Thanksgiving sides →
CLASSIC CRANBERRY SAUCE
Nothing beats the puckery-sweet jolt of cranberry sauce. It's a sharp knife that cuts through all the starchy food on the menu. This recipe is for the traditionalists.
Provided by Julia Moskin
Categories condiments, sauces and gravies, side dish
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- In a medium saucepan, combine cranberries, 2 cups water, the sugar and salt. Let the sauce boil until it thickens; the water will evaporate and the pectin in the cranberries will be activated as it cooks. Let it boil for at least 10 minutes, and up to 25 minutes. Remove from heat.
- Stir in juice or liqueur, if using, then cover sauce well and chill. Sauce can be made up to this point 1 week in advance and kept refrigerated. A few hours before serving, stir in the pecans, if using.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 0 grams, Carbohydrate 31 grams, Fat 0 grams, Fiber 5 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 75 milligrams, Sugar 23 grams
MOLDED CRANBERRY SAUCE
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
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
HOW TO MAKE CRANBERRY SAUCE
Cranberry sauce brings a bright jolt of red to the Thanksgiving table. Melissa Clark teaches you the basics.
Provided by Melissa Clark
Number Of Ingredients 0
Steps:
- Cranberry sauce is one of the first things you can cross off your Thanksgiving list. Make a batch before you even start defrosting the turkey.Homemade cranberry sauce keeps for about a week. Cover it well and store it in the fridge.Don't be tempted to freeze cranberry sauce; the structure will break down, and you could lose the gelling.A raw sauce has a shorter shelf life than a more stable cooked one. You can make it a day or two ahead. If you see liquid starting to pool, drain it off and give the sauce a good stir.
- Sweetened with sugar and seasoned with orange juice, this is the most traditional way to make cranberry sauce. It's also one of the best. Place one 12-ounce bag fresh or thawed frozen cranberries in a small saucepan over medium-high heat and pour over these 3/4 cup sugar and 3/4 cup fresh orange juice. Stir to combine. Cook until sugar is entirely melted and cranberries begin to burst in the heat, 4 to 6 minutes. Stir again, add the zest of one orange, and cook for 2 or 3 minutes longer, turn off heat, cover pan, and allow to cool. Put cranberry mixture in a serving bowl, cover, and place in refrigerator until cold, at least 2 hours, or until you need it.• If you are using frozen cranberries, there is no need to defrost before cooking. • Pull the sauce off the stove once you hear or see the first few cranberries burst. You want some of them to burst but others to remain whole for the best texture. • The sauce can be made up to 1 week in advance; keep refrigerated, and do not add the nuts until Thanksgiving Day, a few hours before serving. • If your sauce doesn't set after you've chilled it, put it back on the stove and simmer it for another 5 minutes or so, then let it cool and chill. That should do the trick.
- A shimmering cranberry jelly need not come from a can. This homemade version is bracing, syrupy and pleasingly wobbly. A touch of Lillet makes it sophisticated as well.In a heavy saucepan, combine 1 1/2 cups Lillet, 1/2 cup orange liqueur (like Grand Marnier), 2 cups sugar and, if you'd like, 2 tablespoons juniper berries for a dash of spice. Bring to a boil over medium-high heat. Add two 12-ounce bags of fresh or frozen cranberries (about 8 cups) to the pot and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes. Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.) Cover and refrigerate. It will firm up within a few hours, or can be made several days ahead. Keep refrigerated until ready to serve. If you chilled the jelly in a mold, you'll need to turn it out. To do so, place the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.• Make it nonalcoholic, or play around with the flavor: Use 2 cups of orange juice, red wine, port or Madeira instead of the Lillet and the orange liqueur. • You can serve the jelly directly from a simple glass bowl, but the fun here is using different shaped molds. A small ornate Bundt pan is nice, and you can fill the center with sour cream or diced fresh pineapple. Pouring the jelly into clean empty cans is an amusing sleight of hand: "canned" cranberry sauce. Or pour the mixture into a plain metal bowl, then unmold it onto a fancy plate and surround it with a combination of dried cranberries and toasted pecan or walnut halves. • Make sure the water your use to unmold your jelly is quite hot, not just warm. The idea is to melt the outer jelly layer enough so that the whole mold can slip right out. • To avoid drips, after dipping the cranberry jelly mold into the hot water, dry the outside of the mold with a kitchen towel before turning it onto your plate.
- Raw cranberry sauce, or cranberry relish as it is also known, is snappier and fresher than the cooked kind. Even better, you can make it in under 10 minutes.This bright and bracing mixture doesn't really need a recipe - just a food processor. Put half of a navel orange (peel, pith and all), a cup of fresh cranberries, and half a cup of toasted walnuts or pecans (if you'd like), in the food processor and pulse together until everything is finely chopped. Add sugar by tablespoons until it tastes good. The white parts of the orange give the fresh sauce a pleasant bitterness that mellows over time. • If you don't have a food processor, you can make this with a meat or nut grinder. Or even a knife will work, though it will take you a while. Don't use a blender, which will reduce everything to juice.• Don't overprocess the mixture. Pulse it just until it comes together. The chunky texture is part of its charm.• Make this within 48 hours of serving. Unlike other cranberry sauces, it won't get better sitting for longer than that, and if you use nuts, they will lose their crunch. If the liquid starts to pool, drain it off and give the whole thing a stir.
- Classic cranberry sauce satisfies the traditionalists in your clan, but going rogue is easy if you've got the urge. Here are some ideas for jazzing up the flavor and texture.• Nuts add richness and crunch. Try pecans, walnuts, Brazil nuts, pine nuts, pistachios or whatever your heart desires. Toast them first, then add them within a few hours of serving so they don't lose their snap in the fridge. • Chopped dried fruit adds sweetness and a pleasant chewiness to cranberry sauce. Stir them into your sauce after it has cooked but while it's still warm. • Dried cranberries, strawberries and cherries intensify the berry factor; you don't need to chop them. Dried apricots and pears add color and a honeylike flavor; slice into bite-sized pieces before stirring into the sauce. Candied ginger adds a gentle bite; chop it finely before using so it's well distributed into the sauce. • Figs and dates give cranberry sauce Mediterranean verve. Slice them before adding. You could also add a few drops of rose water or orange blossom water to the sauce as well. Cranberries are more sour than sweet, and you'll need some kind of sugar to balance out that acid. Changing up the sweetener is a way to tweak the flavor of your sauce. • White sugar, which most recipes use, leaves you with the cleanest and purest cranberry flavor. Brown sugar adds a caramel richness, though it muddies the vivid scarlet of what may be the only colorful thing on the table. • Liquid sweeteners, including honey, maple syrup and agave, can also be used, but you'll have to reduce the liquid in the recipe to make up for the addition. Or let the mixture simmer for an extra minute to cook off some of the moisture. Rule of thumb: when it looks like loose jam, pull it off the heat. It will thicken as it cools. • If you want something on the tart side, start out with less sugar than the recipes calls for, then add more to taste.Liqueurs, spirits, wine and fruit juices add depth to cranberry sauce, and can be used in place of some or all the water in any given recipe. If you're adding something sweet, you may want to reduce the added sugar in the recipe. Be aware that most but not all of the alcohol will cook off during the simmering. • Orange is a classic cranberry match in the form of orange juice or Grand Marnier. But other flavors work well, too. • Consider apple cider and applejack, brandy, Bourbon, Chambord, red or white wine, vermouth or a fortified wine such as port, Madeira or Lillet. Adding aromatics turns the usual jamlike cranberry sauce into more of a complex chutney. • Fresh chiles and fresh ginger bring sharpness and heat. Mince chiles and discard the seeds, or finely grate the ginger, then add to the pot along with the cranberries. • Sweet spices (cinnamon, clove, allspice) give a perfumed warmth. Stir in ground spices to taste at during the last minute or two of cooking. If you want to use whole spices, wrap them in cheese cloth so you'll be able to discard them easily later, and add them along with the cranberries to they have time to infuse. • Herbs like bay leaf and thyme can add a woodsy note. Wrap them in cheese cloth or tie them into a bundle with kitchen twine, and add them with the cranberries. Discard after cooking.• Freshly grated citrus zest lends brightness. Add them to taste after you've pulled the cranberry sauce off the heat.
More about "classic molded cranberry sauce recipes"
CRANBERRY SAUCE RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (26)Estimated Reading Time 5 minsServings 8-10
- Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
- Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10–12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
- To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
- Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
CLASSIC MOLDED CRANBERRY SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
CLASSIC CRANBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
MOLDED CRANBERRY SAUCE | WILLIAMS SONOMA
From williams-sonoma.com
4.3/5 (3)Total Time 45 minsServings 18
CLASSIC CRANBERRY SAUCE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Mary BergSteps 2Difficulty Easy
THE EASIEST CRANBERRY SAUCE RECIPE | BON APPéTIT
From bonappetit.com
WILLIAMS SONOMA CLASSIC MOLDED CRANBERRY SAUCE RECIPE
From recipezazz.com
HOMEMADE CRANBERRY SAUCE | RECIPETIN EATS
From recipetineats.com
CRANBERRY SAUCE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY CRANBERRY SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
HOMEMADE CRANBERRY SAUCE (EASY RECIPE) - HOUSE OF NASH EATS
From houseofnasheats.com
THE SECRET TO RETRO MOLDED CRANBERRY SAUCE - WILLIAMS …
You'll also love