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5 from 2 votes

Molded Cranberry Sauce

Prep Time10 minutes
Cook Time35 minutes

Equipment

  • Ceramic Gelatin Mold

Ingredients

Cranberry Sauce

  • 3 bags (8 oz) fresh organic cranberries, rinsed and dried thoroughly
  • 1 cup cane sugar or turbinado sugar
  • juice of one orange
  • zest of one orange

Molded Cranberry Sauce

  • 1½ cups cranberry sauce
  • 2 tbsp agar agar powder
  • 2 cups water
  • 1½ tbsp sugar

Instructions

For the Cranberry Sauce

  • Heat medium sized pot over low heat and add cranberries, sugar and orange juice. Stir occasionally and let cranberries breakdown and soften. Then stir in orange zest and simmer for 10-15 minutes.
  • Once the sauce has thickened, remove from heat and let it cool before adding to agar agar mixture for molded cranberries.
    If serving the sauce as a side dish, let the sauce cool completely before transferring to a bowl or container to chill in the fridge.

For Molded Cranberries

  • Puree 1½ cups of cranberry sauce in a blender (you can also use hand held blender) and set it aside.
  • Add water in a medium sized sauce pan and heat pan over low heat. When water is heated, add agar agar and whisk well for 3-4 minutes. When the liquid starts to simmer, whisk vigorously for 2 more minutes. After 2 minutes, turn off heat, and stir in sugar. Add cranberry sauce to the liquid and stir the mixture until well combined.
  • Once the cranberry/agar agar mixture is smooth, pour the mixture in a mold and let it cool. Cover the mold with plastic wrap and refrigerate for 1 hour.
  • To unmold, run a knife around the edge of the hardened sauce and place the mold in hot water for few minutes. Place plate over the mold and turn the plate and mold upside down.