Toast-worthy champagne cranberry sauce molded into a ring doubles as table decor for formal Thanksgiving dinners. It’s tart and sweet ,which pairs perfectly with savory main dishes.
2tablespoonsunflavored gelatindissolved in 1/4 cup (60 ml) water
Instructions
In a large sauce pan over medium high heat, combine cranberries, sugar, salt and 1 1/4 cups of the champagne.
Bring mixture to a boil, then reduce heat to medium low and simmer. Stir occasionally, until the sauce thickens and cranberries have burst, for 25 to 35 minutes. Measure out 3 3/4 cups (880 ml) of the sauce, and add the remaining quarter cup (60 ml) of champagne to the sauce to make the mixture an even 4 cups (950 ml). Meanwhile, heat the gelatin in microwave until liquid, about 30 seconds. Stir into the sauce until ingredients are thoroughly mixed.
Lightly coat the inside of a ceramic cranberry mold or 4 cup fluted baking pan with non-stick cooking spray. Pour the cranberry sauce mixture into the mold and let cool to room temperature, then cover loosely with plastic wrap and refrigerate for 8 hours, or overnight.
To unmold the sauce, set the mold in a large bowl of warm water (about 115 °F) so the water almost reaches the rim of the mold. Let stand for 30 seconds, and then remove the mold from the water. Place a serving dish upside down on top of the mold and invert the platter and the mold together. Place on counter top or table and gently shake the mold until you hear the gelatin begin to release, then lift the mold; if gelatin does not release, replace the mold and return to the warm water for 15 seconds, then repeat the steps as directed above.
Serve cranberry mold surrounded with sprigs of rosemary and fresh cranberries.