Cranberry-Port Gelatin with Crystallized Ginger and Celery
- 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
- 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.
- 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.)
- Remove plastic wrap.
- Invert gelatin onto plate.
- Garnish with celery leaves.
unflavored gelatin, tawny port, cranberry juice, cloves, cardamom pods, celery stalk, matchstick, vegetable oil spray, celery
Taken from www.epicurious.com/recipes/food/views/cranberry-port-gelatin-with-crystallized-ginger-and-celery-108842 (may not work)