I got this recipe from the Williams Sonoma website since I was using a cranberry mold I had purchased at Williams Sonoma.
It was quite tasty and smelled divine while cooking. However, since I forgot to spray the mold with nonstick cooking spray, it does not look as pretty as the picture on the packaging. But it was tasty!!MOLDED CRANBERRY SAUCE
1 lb fresh cranberries
1 cup plus 2 Tbs. sugar
Zest of 2 oranges
2/3 cup fresh orange juice
Pinch of salt
2/3 cup plus 2 Tbs. cold water
1 envelope unflavored gelatin
Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray. I forgot this part!!
In a large saucepan over medium heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.
Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.
Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight.
