I’m one of those people who loved cranberry sauce that came in a can while I was growing up. My taste buds have evolved a bit, but the nostalgia of the dish makes me long for those Thanksgiving and holiday meals with my family. This elevated version has all of the nostalgia, and tons of fresh flavors. I make it on my grill, but you could certainly make it on the stovetop. It’s best if made ahead of time so it has time to chill, so make it a day ahead and you’ll have one less thing to worry about for that holiday meal!
If you are using silicone molds, you won’t need to grease them, but if you have vintage jello molds or a bundt pan, spray it with a non-stick cooking spray to make it easier to unmold.
Blood Orange and Chai Spiced Cranberry Sauce
Equipment
- 12 mini jello bundt molds
- grill safe pot
- spoon
Ingredients
- 2 each 0.25oz packets unflavored gelatin 0.5oz total
- 1/2 cup cold water
- 1 lb fresh cranberries
- 1 cup fresh blood orange juice
- 1 tsp chai spice blend
- 4 sprigs fresh thyme
- 1 1/2 cups sugar
- pinch salt
For Serving
- orange zest
- 1/4 cup cranberries
- 1/4 cup sugar
- 2 sprigs fresh thyme leaves
Instructions
- Preheat your grill to 350F.
- In a small bowl, mix the gelatin and cold water together to bloom the gelatin. Set aside.
- In a grill safe pot or cast iron pan, add the cranberries, sugar, chai spice, pinch of salt, blood orange juice, and thyme leaves and stir until well mixed.
- Place the pot of cranberries on the grill grates and cook until the cranberries start to burst, and liquid starts to thicken, about 20-25 minutes, stirring occasionally.
- Remove the pot from the grill.
- Remove the stems of thyme and stir in the bloomed gelatin.
- Keep stirring until the gelatin is completely dissolved.
- Carefully spoon the warm cranberry mixture into individual molds.
- Refrigerate several hours, or overnight.
- Warm some water in a small bowl and dip the molds in for 10-15 seconds to help remove them and place on serving dish.
- Sprinkle some sugar over a few reserved fresh cranberries and some orange zest. Use as garnish along with a few thyme leaves.
Notes
If making this recipe on the stovetop, you may need to reduce the cooking time.
