Cranberry Port Wine Mold
Instructions:
A side dish for grown-ups, this jewel-like mold is luscious with a beef rib roast or roast turkey. 1 lemon 3 cups cranberry-juice cocktail 11â„4 cups sugar 4 whole allspice berries 1 cinnamon stick (3 inches), broken in half 2 envelopes unflavored gelatin 1 cup port wine pinch salt kumquats, lemon leaves, and frosted cranberries for garnish (optional)
Makes 8 accompaniment servings. Prep: 20 minutes plus chilling Cook: 15 minutes
- From lemon, with vegetable peeler or sharp paring knife, remove 4 strips peel (3" by 3â„4" each); squeeze 3 tablespoons juice.
- In nonreactive 2-quart saucepan, heat cranberry juice, sugar, allspice, cinnamon stick, and lemon peel to boiling over high heat; boil 10 minutes.
- Meanwhile, in small bowl, evenly sprinkle gelatin over port wine; let stand 2 minutes to soften gelatin.
- With slotted spoon, remove lemon peel and whole spices from cranberry juice and discard. Stir in gelatin mixture and cook over low heat, stirring frequently, until gelatin has completely dissolved, 1 to 2 minutes. Stir in lemon juice and salt.
- Pour gelatin mixture into 5- to 6-cup decorative mold. Cover with plastic wrap and refrigerate 6 hours or overnight until firm.
- To unmold, dip pan in large bowl of hot water for 10 seconds and invert onto large round platter. Garnish as desired. Cover and refrigerate up to 2 hours before serving.