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Cranberry-Port Gelatin

Cranberry-Port Gelatin

Cranberry-Port Gelatin serves as a sophisticated and vibrant centerpiece that honors the tradition of slow-living in our modern kitchens. This recipe balances the sharp, bright tartness of fresh cranberries with the deep, velvety undertones of a high-quality port wine. It serves as a refreshing contrast to heavy holiday dishes and brings a sense of calm and beauty to any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours 35 minutes
Servings: 6 servings servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh cranberries
  • 1 cup Ruby Port wine
  • 1/2 cup raw honey or maple syrup
  • Zest and juice of 1 organic orange
  • 3 tablespoons grass-fed gelati
  • 1/2 cup filtered water
  • 1 cinnamon stick

Method
 

  1. In a medium-sized heavy-bottomed saucepan, combine the fresh cranberries, water, orange juice, orange zest, and the cinnamon stick. Bring to a gentle boil over medium heat.
  2. Once the cranberries begin to pop, reduce the heat to low and simmer for about ten minutes.
  3. Stir in honey or maple syrup until fully dissolved.
  4. In a small bowl, sprinkle gelatin over a half cup of cold water and let it sit for five minutes to bloom.
  5. Remove the cranberry mixture from heat and take out the cinnamon stick. Slowly pour in the port wine.
  6. Add the bloomed gelatin to the warm liquid and whisk until fully dissolved. If desired, strain through a fine-mesh sieve.
  7. Pour the mixture into a mold and refrigerate for at least six hours, preferably overnight.
  8. To unmold, dip the bottom of the container in warm water for five seconds and invert onto a platter.

Notes

Store in the refrigerator, ideally covered, for up to five days. Do not freeze.