Fancy Cranberry Sauce

From the kitchen of Carly

This molded cranberry sauce goes beyond the canned stuff. Cardamom and bay leaves add subtle spice, while a touch of gelatin gives it an elegant, jewel-like set. Orange zest brightens the whole thing. It's the kind of side dish that actually deserves a spot at the center of the table.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1Nonstick vegetable oil spray
  • 11 Tbsp. plus 1½ tsp. unflavored powdered gelatin
  • 11½ lb. fresh (or frozen, thawed cranberries
  • 14 cardamom pods, lightly crushed
  • 13 fresh bay leaves
  • 1Pinch of kosher salt
  • 11 cup unsweetened cranberry juice or water
  • 11½ cups plus 3 Tbsp. sugar
  • 12 (2x1") strips orange zest
  • 1very thinly sliced lengthwise

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.

  5. Do Ahead: Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.