Ingredients
Units
Scale
- 12 ounces fresh cranberries, rinsed and picked over
- 1 cup granulated sugar, adjust to taste
- 3/4 cup orange juice, preferably not from concentrate
- 1/4 cup water
- 2 teaspoons orange zest, finely grated
- 1 packet unflavored gelatin (2.5 teaspoons or 7 grams)
- 3 tablespoons cold water for blooming gelatin
- 1/4 teaspoon fine salt
- Optional: 1 teaspoon vanilla extract or 1 cinnamon stick
Instructions
- Bloom the gelatin: Sprinkle the gelatin over 3 tablespoons of cold water in a small bowl. Let it sit for 5 to 10 minutes until it looks spongy.
- Simmer the cranberries: In a saucepan, combine cranberries, sugar, orange juice, 1/4 cup water, zest, and salt. Bring to a gentle simmer over medium heat and cook for about 10 minutes, stirring occasionally, until the berries burst and the liquid thickens.
- Thicken further: Lightly mash a few berries with the back of a spoon. Maintain a gentle bubble for 2 to 3 more minutes.
- Add bloomed gelatin: Remove from heat and stir in the bloomed gelatin until fully dissolved. If using vanilla, add it now.
- Mold and chill: Pour into a greased mold or loaf pan lined with plastic wrap. Smooth the top, cool for 15 minutes at room temperature, then cover and chill for 4 to 6 hours, or overnight until firm.
Notes
For a glossy finish, use a thin swipe of neutral oil in your mold. Adjust sweetness to taste before adding gelatin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Chilling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 25g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 0mg