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

1. Place gelatin in large mixing bowl.
2. Pour Port over gelatin; let stand 5 minutes.
3. Bring cranberry juice, cloves, and cardamom to boil in heavy medium saucepan over medium-high heat.
4. Pour hot cranberry juice mixture over gelatin.
5. Stir until gelatin is completely dissolved, about 4 minutes.
6. Let cool 30 minutes.
7. Strain into medium bowl; discard spices.
8. Chill gelatin mixture until beginning to set (mixture will fall from spoon in soft clumps), about 30 minutes.
9. Stir in diced celery and ginger.
10. Lightly spray 1-quart mold with nonstick spray.
11. Pour gelatin mixture into mold; cover surface with plastic wrap.
12. Refrigerate until set, at least 2 hours.
13. (Can be made 3 days ahead.
14. Keep refrigerated.)
15. Remove plastic wrap.
16. Invert gelatin onto plate.
17. 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)