Rating: 3 stars
23 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 3
  • 23 Ratings
Emily McKenna

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Credit: Mikkel Vang

Recipe Summary

hands-on:
20 mins
total:
4 hrs 20 mins
Yield:
Serves 8 (makes 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place ½ cup water in a small bowl; sprinkle with the gelatin and let sit for 5 minutes. Meanwhile, in a medium saucepan, combine the cranberries, sugar, ginger, and ½ cup water. Bring to a boil, reduce heat, and simmer, stirring often, until the cranberries begin to burst, 3 to 5 minutes.

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  • Transfer the cranberry mixture to a blender and puree until smooth. Pass the mixture through a fine-mesh sieve into a medium bowl. (Discard the solids; you should have about 1½ cups of liquid.) Whisk in the gelatin mixture and transfer to a 2-cup mold. Refrigerate until set, at least 4 hours.

  • To unmold, dip the mold in a bowl of hot water for 10 to 15 seconds, then turn out onto a plate.

Nutrition Facts

75 calories; sodium 5mg; protein 2g; carbohydrates 18g; sugars 14g; fiber 2g; calcium 5mg.
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