This dessert’s flavor can be bumped up by replacing the ½ cup of water with ½ cup of cranberry juice, but it won’t turn out as clear. You may also add other fruits to the mold, and serve topped with a dollop of fresh whipped cream.
Ingredients
- 6 ounces fresh cranberries
- ½ cup sugar
- ½ cup water
- Zest from 1 orange
- ½ cup cold cranberry juice
- ½ cup cold water
- 3 tablespoons (3 envelopes) unflavored gelatin powder
- 2 cups boiling water
- ¼ cup granulated sugar
- 2 cups cold sparkling apple cider
Preparation
For the cranberry sauce:
Add cranberries, sugar, water and zest to a saucepan over medium heat. Cook, stirring often, until the berries start to pop, about 5 minutes. Turn the heat to low and cook an additional 5 minutes. Chill in the refrigerator until ready to use.
For the gelatin mold:
Pour the cold cranberry juice and cold water into a large bowl. Sprinkle the gelatin over the liquids and let stand until the gelatin is hydrated, about 1 minute. This is fun to watch!
Pour the boiling water over the gelatin and stir until completely dissolved. Add the sugar, stirring until dissolved. Slowly stir in the sparkling cider. Carefully skim off and discard any foam that forms with a large spoon. Ladle about half of the liquid mixture into an 8- or 9-inch cake pan. Set the remainder aside. Chill the cake pan until the mixture is thickened, but not fully set, about 30 minutes.
Spoon the chilled cranberry sauce onto the partially set gelatin, leaving about a 2-inch border. Gently ladle the rest of the liquid over the mold.
Chill until completely firm, at least 2 more hours.
To serve, dip the cake pan into warm water for no more than 10 seconds. Do not allow the water to leak onto the gelatin mold. Place a large serving platter upside-down over the cake pan. Holding both the pan and the platter firmly, invert. Gently shake the cake pan to release the molded salad. Serve immediately.
