Un-Canned Cranberry Sauce

Lightly coat 3 wells of a Bundt cakelet pan, each with about a 1-cup (8–fl. oz./250-ml) capacity, with nonstick cooking spray. (Alternatively, coat a single mold with about a 3-cup/24–fl. oz./750-ml capacity.)

In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest strips and the 2 cups (16 fl. oz./500 ml) cold water and bring to a simmer. Reduce the heat to medium-low and cook, stirring occasionally, until the cranberries have burst and the liquid is bright pink, about 10 minutes. Remove from the heat.

Meanwhile, pour the 1/2 cup (4 fl. oz./125 ml) cold water into a medium bowl and sprinkle with the gelatin; do not stir. Let stand until softened, about 5 minutes, then stir to combine. Pour the cranberry mixture through a fine-mesh sieve into the gelatin and stir until combined; discard the solids. Pour the cranberry mixture into the 3 prepared wells. dividing it evenly. Refrigerate for 1 hour, stirring halfway through, then continue to refrigerate without stirring until set, 6 to 8 hours.

To unmold, dip the cakelet pan in a large baking dish or bowl of warm water so the water reaches almost to the rim, taking care not to get any water in the wells. Let stand for 30 seconds, then remove the pan from the water and carefully run a small offset spatula or paring knife around the edges of the wells to loosen. Place a serving platter upside down on top of the cakelet pan, invert the platter and mold together and shake gently. If the cranberry sauce doesn’t release, return the cakelet pan to the warm water for 15 seconds, then repeat as directed above. Lift off the cakelet pan. Serves 12.

Williams Sonoma Test Kitchen