Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cranberry-Cherry Mold Be the first to rate & 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: Mike Krautter Prep Time: 25 mins Total Time: 13 hrs 20 mins Servings: 12 This luminous gelled ring alludes to the canned cranberries of midcentury holiday tables. We've amplified the flavor with cherries. Ingredients 3 pounds fresh or thawed frozen cranberries 12 ounces thawed frozen pitted cherries (1 ¼ cups), juices reserved 2 ½ cups granulated sugar 1 vanilla bean, split lengthwise and seeds scraped Coarse salt 2 cups tart cherry juice 3 packages (¼ 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. Rate it Print