Welcome and Hospitality
Heading into Thanksgiving week, I wanted to follow up on old recipe traditions and share a relatively new one. About four years ago, I purchased this ceramic pineapple mold from Williams-Sonoma. I have always loved the symbol of the pineapple which represents welcome and hospitality. I knew this would be something I would use for years as well as display. Knowing it was also a limited piece, I imagined how my two boys would someday fight over who gets it…or at least their wives, maybe. If not them perhaps my nieces or at best, the one named after me! And if all else fails, someone will be excited to find a vintage Williams-Sonoma pineapple mold at Goodwill many years from now!
Anyway, it has become family tradition for all of us to gather around as I flip the mold over onto a plate and gently jiggle it loose to unveil the finished piece. If all goes well, it looks likes a pristine, ruby jewel though there has been a year when I rushed the process and pieces of the cranberry sauce remained in the mold. Not so pretty but still delicious.
Aside from the pineapple mold itself, the recipe that accompanied it is now my favorite too. The only thing that has changed is my attention to the ingredients. Rather that a plastic bag of cranberries and processed sugar, I now scoop fresh cranberries from the bin at EarthFare and this year, used their coupon for free organic sugar with a $5 purchase. (If you have EarthFare in your area, make sure to sign up for their email updates to include freebies like this).
Straight from Williams-Sonoma, here is the recipe. Of course any mold or dish you choose to use is fine. I always make on Wednesday night with my kids. They love to stir the cranberries and watch them burst. That too has become our new tradition of kicking off the holiday.
Ingredients:
From Williams-Sonoma
- 1 lb. fresh cranberries
- 1 cup plus 2 Tbs. sugar
- Zest of 2 oranges
- 2/3 cup of fresh orange juice
- Pinch of salt
- 2/3 cup plus 2 Tbs. cold water
- 1 envelope unflavored gelatin
Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.
In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.
Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.
Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved. Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour the cranberry mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.
To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold. Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it. Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold. Serves 12 to 16.
Try it and let me know what you think. Do you have a favorite cranberry sauce recipe?
