I would like to receive the following free email newsletters:

Newsletter Signup
  1. Bridal Party
  2. Dining Out
  3. Kliman Online
  4. Photo Ops
  5. Shop Around
  6. Where & When
  7. Well+Being
  8. Learn more
Cranberry Aspic
Gillian Clark, Colorado Kitchen
Comments () | Published November 14, 2007
Makes one large mold

2 10-ounce packages of cranberries, preferably fresh
4 cinnamon sticks
1 teaspoon salt
3/4 cup sugar
Rind of 1 orange, grated
1/3 cup orange juice
1 quart unsweetened cranberry juice
6 packets Knox unflavored gelatin (powdered)

Heat all ingredients except cranberry juice in a nonreactive saucepan over medium-low heat. Let cook until the berries start to burst and the liquid is thickened, about 15 minutes. Set aside.

In a separate pot, bring the cranberry juice to a boil. Remove the pot from the heat and stir in the gelatin. Discard the cinnamon sticks from the berry mixture and stir the berries into the gelatin. Pour into a mold (or a large juice can). Set in the refrigerator for at least eight hours.


Subscribe to Washingtonian
Posted at 12:00 AM/ET, 11/14/2007 RSS | Print | Permalink | Articles