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Cranberry-Port Gelatin with Crystallized Ginger and Celery

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Cranberry-Port Gelatin with Crystallized Ginger and CeleryMark Thomas

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 1/4-ounce envelopes unflavored gelatin
1/2 cup tawny Port
3 1/2 cups 100% cranberry juice
4 whole cloves
3 whole cardamom pods, lightly crushed
1 celery stalk, strings removed with vegetable peeler, finely diced
1/4 cup matchstick-size strips crystallized ginger (about 1 ounce)
Nonstick vegetable oil spray
Celery leaves

Preparation

  1. Step 1

    Place gelatin in large mixing bowl. Pour Port over gelatin; let stand 5 minutes. Bring cranberry juice, cloves, and cardamom to boil in heavy medium saucepan over medium-high heat. Pour hot cranberry juice mixture over gelatin. Stir until gelatin is completely dissolved, about 4 minutes. Let cool 30 minutes. Strain into medium bowl; discard spices.

    Step 2

    Chill gelatin mixture until beginning to set (mixture will fall from spoon in soft clumps), about 30 minutes. Stir in diced celery and ginger. Lightly spray 1-quart mold with nonstick spray. Pour gelatin mixture into mold; cover surface with plastic wrap. Refrigerate until set, at least 2 hours. (Can be made 3 days ahead. Keep refrigerated.)

  2. Step 3

    Remove plastic wrap. Invert gelatin onto plate. Garnish with celery leaves.

TagsPortAlcoholBeveragesCeleryVegetableStarterDinnerDairy FreeGluten FreeNut FreeEasyThanksgivingBon Appétit
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