Real cranberry gelatin over fresh oranges slices.
You might call this an Alice Waters-style real cranberry gelatin. It’s real, ultra pure and simple, celebrating the true essence of the fruit. No extraneous ingredients, no fake fruit Jell-O, nothing just for show. The recipe speaks for itself. And maybe your peeps that prefer the canned cranberry with ridges will even like it.
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 gelee consistency. Essentially all you’re doing is gelling those fresh cranberries that you were going to cook on the stove for relish anyway. Even better you won’t be unmolding this one. Serve the gelee spooned into a beautiful bowl or scattered free-form and jewel-like over fresh orange slices. It’s very simple, just like Alice Waters would like it. Of course, everyone will think you’re really cool.
- 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
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. Pour into a medium bowl, cover and refrigerate until set, at least 6 hours or overnight.
Enjoy plain or spooned over fresh orange chunks or slices. Makes about 4 cups.
Consider the possibilities for platter salads. Add nuts, celery, other fruits and spread them out on a platter with beautiful red blobs of gelee.