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.