New This Month

Cranberry-Cherry Mold

This luminous gelled ring alludes to the canned cranberries of midcentury holiday tables. We've amplified the flavor with cherries.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Mike Krautter

Source: Martha Stewart Living, November 2015

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

  1. 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.

  2. 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.)

  3. 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.

  4. 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.

  5. 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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