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Nanny's Cranberry Mold

Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).

  • Prep:
  • Total Time:
  • Servings: 12

Photography: John Kernick

Source: Martha Stewart Living


  • Vegetable oil, for mold
  • 1 1/2 pounds fresh or thawed frozen cranberries
  • 1 cup sugar
  • 1 tablespoon finely grated orange zest
  • 1 cup fresh orange juice (from 3 to 4 oranges), strained
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unflavored powdered gelatin (from two 1/4-ounce envelopes)


  1. Lightly oil a 1-quart nonreactive mold or a few smaller molds. Combine cranberries, sugar, zest, orange juice, lemon juice, and 1 cup water in a large saucepan over high heat and bring to a boil. Reduce heat to medium and cook, stirring occasionally, until cranberries burst and are completely softened, 12 to 15 minutes. Pass mixture through a fine sieve into a bowl, gently pressing on solids (pressing too hard will make the mixture cloudy). Skim any foam from surface; cover to keep warm.

  2. Sprinkle gelatin over 1/2 cup water in a bowl; let soften 1 minute. Stir gelatin mixture into warm cranberry mixture until gelatin is completely dissolved. Pour mixture into mold and refrigerate until set, at least 8 hours.

  3. Dip top of mold into a bowl of hot water 30 seconds, then run a paring knife around edge to loosen. Place a serving platter on bottom of mold; quickly invert platter and mold together. Tap to release; remove mold. (If gelatin doesn’t release easily, return to hot water for a few seconds.)

Cook's Notes

Once set, the mold can be covered with plastic wrap and stored in the refrigerator up to three days.


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