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Gallery Cranberry-Cherry Mold Credit: Mike Krautter Recipe Summary prep: 25 mins total: 13 hrs 20 mins Servings: 12
Ingredients Ingredient Checklist 3 pounds fresh or thawed frozen cranberries 12 ounces thawed frozen pitted cherries (1 1/4 cups), juices reserved 2 1/2 cups granulated sugar 1 vanilla bean, split lengthwise and seeds scraped Coarse salt 2 cups tart cherry juice 3 packages (1/4 ounce each) unflavored powdered gelatin Nonstick cooking spray 1 bunch sage sprigs (optional) 2 large egg whites, lightly beaten (optional) Fine sanding sugar (optional) Vegetable oil, for rack (optional) Cape gooseberries, husked, for serving (optional)
Gallery Cranberry-Cherry Mold Credit: Mike Krautter
Recipe Summary prep: 25 mins total: 13 hrs 20 mins Servings: 12
Gallery
Cranberry-Cherry Mold Credit: Mike Krautter
Cranberry-Cherry Mold
Credit: Mike Krautter
Cranberry-Cherry Mold
Recipe Summary prep: 25 mins total: 13 hrs 20 mins Servings: 12
Recipe Summary
prep: 25 mins total: 13 hrs 20 mins
Servings: 12
prep: 25 mins
total: 13 hrs 20 mins
prep:
25 mins
total:
13 hrs 20 mins
Servings: 12
12
Ingredients
Ingredients
- 3 pounds fresh or thawed frozen cranberries 12 ounces thawed frozen pitted cherries (1 1/4 cups), juices reserved 2 1/2 cups granulated sugar 1 vanilla bean, split lengthwise and seeds scraped Coarse salt 2 cups tart cherry juice 3 packages (1/4 ounce each) unflavored powdered gelatin Nonstick cooking spray 1 bunch sage sprigs (optional) 2 large egg whites, lightly beaten (optional) Fine sanding sugar (optional) Vegetable oil, for rack (optional) Cape gooseberries, husked, for serving (optional)
Directions
Combine cranberries, cherries with juices, granulated sugar, vanilla bean and seeds, 1/4 teaspoon salt, 1 cup cherry juice, and 2 cups water in a large pot. Bring to a boil and cook until cranberries burst and mixture is slightly thickened, 10 to 15 minutes.
Strain mixture in batches through a fine-mesh sieve, gently stirring but not pressing on solids; discard solids. (You should have 4 cups liquid; add more water, if necessary.)
Return half of strained liquid to pot and bring to a simmer. Sprinkle gelatin over remaining 1 cup cherry juice in a bowl; let soften 2 minutes. Add a ladleful of hot liquid to gelatin mixture, then pour gelatin mixture into hot liquid in pot, stirring until gelatin is dissolved. Add rest of strained liquid; let cool completely. Pour mixture into a 4-to-6-cup mold lightly coated with cooking spray; refrigerate until set, at least 12 hours and up to 3 days.
Brush both sides of sage sprigs (including stems) with egg whites and sprinkle generously with sanding sugar. Let dry on a baking sheet lined with an oiled wire rack, at least 8 hours and up to 3 days.
Dip bottom of mold into warm water, 30 seconds, then run a thin knife around edge to loosen. Invert mold onto a platter, then lift to remove bowl. (If mold does not release, return to warm water 20 seconds more.) Serve, garnished with gooseberries and sugared sage sprigs.
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All Reviews for Cranberry-Cherry Mold
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cranberry-Cherry Mold
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
