Pretty Fancy Cranberry Sauce

Directions

REcipe makes 1 traditional BUNDY Pan Mold or 4 mini Molds

Directions
1. Combine gelatin with 1/2 cup warm water. Stir and let stand, it will soften while cooking the cranberry mixture.

2. In a saucepan over medium-high heat, combine the cranberries, sugar, cinnamon, salt, cranberry juice, and champagne (or water). Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce becomes syrup like and the cranberries have burst. This takes about 20 minutes.

3. Remove cranberries from heat. Add the gelatin to cranberry mixture and whisk until fully incorporated. Lightly coat the inside of a Bundt pan or 4 cup mold with nonstick cooking spray (I used 4 mini Bundt pans, you can do that or 1 big mold). Pour the cranberry mixture into the prepared mold and let cool to room temperature. Loosely cover with plastic wrap and refrigerate for at least 12 hours. (You can make this up to 2 days in advance, just store in fridge until ready to serve)

4. To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove from water, then place serving plate upside down over top of mold. Invert jelly onto plate. Gently shake the mold until you hear the gelatin begin to release. Lift off the mold.

5. Right before serving, toss garnish - orange zest, cranberries, and sugar in a small bowl. Use to garnish the cranberry sauce.

6. Ready to enjoy! I hope you love it! 

PRETTY FANCY CRANBERRY SAUCE// this sauce has a delicious bright fruit flavor, presents beautifully, and is made with love! I created this recipe with a little champs because why not but you can make yours with more cranberry juice or water.

The addition of champagne, orange zest, and cinnamon takes this side dish up a notch and makes turkey day that much more more festive! Hope you try it. See the recipe below!

Ingredients

Cooking spray
1.5 pounds of fresh cranberries
1/2 cup cranberry juice
1/2 cup of champs (you can use other sparkling wine, water, or juice)
1.5 cups sugar
1/4 tsp of cinnamon
1.5 tbs unflavored gelatin (1/2 cup of warm water)
Pinch of salt
Garnish
Orange zest
A few cranberries
3 tb of sugar