Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Nanny's Cranberry Mold 4.0 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 30 mins Total Time: 8 hrs 30 mins Servings: 12 Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli). Ingredients Vegetable oil, for mold 1 ½ 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 ¼-ounce envelopes) Directions 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. 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. 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 doesnâ??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. Rate it Print