Cranberry Sauce

We dreamed of a sauce as sliceable and jiggly and fun as the retro canned stuff, but with deeper fruit flavor and more nuance. It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold that your cousins will never see coming and crowned with sugary orange zest and cranberries. You can use a Bundt pan (we like this one) as well; they’re slightly larger so the gelatin won’t fill the pan, but that’s okay, it’ll still flip out beautifully.

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