Cranberry-Port Gelatin With Crystallized Ginger And Celery
Serves: 5
Mohammad Wiegand
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
42
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Tawny Port3.5 cups
Cranberry Juice (100%)Directions:
1
Place gelatin in large mixing bowl
2
Pour Port over gelatin; let stand 5 minutes
3
Bring cranberry juice, cloves, and cardamom to boil in heavy medium saucepan over medium-high heat
4
Pour hot cranberry juice mixture over gelatin
5
Stir until gelatin is completely dissolved, about 4 minutes
6
Let cool 30 minutes
7
Strain into medium bowl; discard spices
8
Chill gelatin mixture until beginning to set (mixture will fall from spoon in soft clumps), about 30 minutes
9
Stir in diced celery and ginger
10
Lightly spray 1-quart mold with nonstick spray
11
Pour gelatin mixture into mold; cover surface with plastic wrap
12
Refrigerate until set, at least 2 hours
13
(Can be made 3 days ahead
14
Keep refrigerated
15
) Place gelatin in large mixing bowl
16
Pour Port over gelatin; let stand 5 minutes
17
Bring cranberry juice, cloves, and cardamom to boil in heavy medium saucepan over medium-high heat
18
Pour hot cranberry juice mixture over gelatin
19
Stir until gelatin is completely dissolved, about 4 minutes
20
Let cool 30 minutes
21
Strain into medium bowl; discard spices
22
Chill gelatin mixture until beginning to set (mixture will fall from spoon in soft clumps), about 30 minutes
23
Stir in diced celery and ginger
24
Lightly spray 1-quart mold with nonstick spray
25
Pour gelatin mixture into mold; cover surface with plastic wrap
26
Refrigerate until set, at least 2 hours
27
(Can be made 3 days ahead
28
Keep refrigerated
29
) Remove plastic wrap
30
Invert gelatin onto plate
31
Garnish with celery leaves
32
Remove plastic wrap
33
Invert gelatin onto plate
34
Garnish with celery leaves