Cranberry Mould

Sun, 1 December 2019

Chef Krissy Gibson from Take The Cake is here to make Cranberry Mould.

CRANBERRY MOULD
For 10

Ingredients:
240g mandarin oranges to line mold (1 can, drained)
135g raspberry jelly (1 package, cubed)
250mls hot water (1 cup)
160g white sugar (¾ cup)
15mls fresh lemon juice (1 tablespoon, or ½  large lemon)
260g pineapple (1 can, drained, save all juice)
12g plain gelatine (1 package, or 1 tablespoon)
100g raw cranberries (1 cup)
1 large orange
140g chopped celery (1 cup – about a head of celery)
60g chopped pecans (½ cup)

Method:
1. Dissolve jelly and gelatin in the measuring cup with the hot water until melted (ignore any directions on the packets). Add sugar, lemon juice and pineapple juice. Put in fridge until partially set.
2. Separately chop these four ingredients in food processor (preferably) until finely chopped: pecans, raw cranberries and celery and pineapple (until crushed but not puréed). These four ingredients can be placed together into a mixing bowl.
3. Grate the zest of your clean orange into the other four ingredients. Then cut off the rind, being careful not to keep any of the white pith from the orange. Cut your orange into small pieces with a knife and add it to the above fruit mixture.
4. While chopping ingredients, your jelly should have enough time in the fridge to partially set. You can line bottom of mold with plastic wrap (optional) and line your mould with mandarin oranges.
5. Add partially-set jelly to all your chopped goodies and stir. Pour this into the mould and chill overnight.
6. If you used the cling film method from above, your mould will be easy to remove from the dish. Alternatively, you can pour hot water over container to assure it doesn’t stick to mould when removing, or rest a hot towel on top of it before removal.
7. This dish can also simply be chilled in a bowl and served without a fancy shape.