My dream is a simple one. I want to have a cranberry sauce in a mold that stands tall and proud once de-molded. I know many other dreamers that have tried and failed. Usually the sauce starts out good at first, but as soon as it gets to the table, it's just a bowl of jelly. There is a great amount of science in those berries, and I don't have the patience to learn how it works. All I know is that pectin is important, you get pectin when the berries burst, but you lose pectin if the berries cook for too long.
I made this sauce last night, being careful to cook the sauce for exactly 13 minutes. I have not yet tried to unmold it... I want to build some anticipation first. Maybe start a betting pool.
Here's the recipe. I realize it won't be as valuable if this mold falls, but on the plus side, it tastes really good!
Ingredients:
1 package fresh cranberries (12-16 oz)
1/4 cup OJ
1/4 cup cranberry juice (I used Apple&Eve Cranberry Raspberry juice)
1/2 cup white sugar
1/2 cup honey
Directions:
1. Mix OJ, cranberry juice, sugar and honey in a medium sauce pan. Bring to a boil, then reduce and simmer for 5 minutes.
2. Add cranberries. Cover and cook for NO MORE THAN 15 MINUTES. (I cooked it for 13 minutes to be safe). Stir occasionally, squishing cranberries if you want for a smoother texture. The cranberries will burst as they cook
3. Turn off heat and let cool for about 10 minutes.
4. Pour into molds (glass, copper, silicon...). Let cool a little more before refrigerating.
5. Cover with plastic wrap and refrigerate for at least 8 hours.
6. To unmold, dip the mold in HOT water for about 10 seconds, then turn over onto plate. You may also need to run a knife around the mold to help separate the sauce.
Check back later... see how high my sauce goes!
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