Cranberry-Port Gelatin with Crystallized Ginger and Celery |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 1/4-ounce envelopes unflavored gelatin |
1/2 cup tawny port |
3 1/2 cups 100% cranberry juice |
4 whole cloves |
3 whole cardamom pods, lightly crushed |
1 celery stalk, strings removed with vegetable peeler, finely diced |
1/4 cup matchstick-size strips crystallized ginger (about 1 ounce) |
nonstick vegetable oil spray |
celery leaves |
Directions:
1. Place gelatin in large mixing bowl. Pour Port over gelatin; let stand 5 minutes. Bring cranberry juice, cloves, and cardamom to boil in heavy medium saucepan over medium-high heat. Pour hot cranberry juice mixture over gelatin. Stir until gelatin is completely dissolved, about 4 minutes. Let cool 30 minutes. Strain into medium bowl; discard spices.
2. Chill gelatin mixture until beginning to set (mixture will fall from spoon in soft clumps), about 30 minutes. Stir in diced celery and ginger. Lightly spray 1-quart mold with nonstick spray. Pour gelatin mixture into mold; cover surface with plastic wrap. Refrigerate until set, at least 2 hours. (Can be made 3 days ahead. Keep refrigerated.)
3. Remove plastic wrap. Invert gelatin onto plate. Garnish with celery leaves.
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