Champagne-Cranberry Sauce Ring
This Champagne Cranberry Ring recipe is a vintage gem that brings elegance and tart flavor to your holiday table. Tart, sweet stewed cranberries are simmered with champagne and molded into a fancy fluted ring, creating a festive centerpiece that might just compete with the roast turkey! The simple combination of fresh cranberries, sugar, and champagne transforms into a gorgeous glowing red dessert or side dish that pairs perfectly with savory mains. Best of all, it's easy to make with just a handful of ingredients!
Equipment
- 4 cup fluted mold or baking pan
Ingredients
- 1 1/4 pound fresh cranberries, washed
- 2 cups granulated sugar
- 1 1/2 cups champagne or prosecco
- pinch salt
- 2 tablespoons unflavored powdered gelatin
- 1/4 cup cold 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, in a microwave-safe cup, sprinkle the gelatin over the cold water and let it stand 5 minutes until set. 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.
- Cover and refrigerate until ready to serve.
Notes
- For a festive presentation, garnish the cranberry mold with sprigs of rosemary and fresh cranberries.
- If the cranberry mold doesn’t release after the first dip in warm water, repeat the process for an additional 15 seconds.
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