Cranberry jelly molds often use gelatin, but cranberries and citrus have enough natural pectin to set into a delicate jiggle. And unlike canned jelly, this has a fresh, fruity taste. When you zest the orange into the pan, count the number of strips so you remember how many to remove later. Reserve the cranberry-candied strips to serve in glasses of ros. If youre strictly vegan, use organic sugar, which hasnt been filtered through bone char.

Total time: 45 minutes plus chilling | Serves 12

12 ounces cranberries (2 cups)1 cups granulated or organic sugar teaspoon kosher salt cup ros wine1 organic or unwaxed orange

1. Put the cranberries, sugar, salt and wine in a large saucepan. Use a vegetable peeler to remove the orange zest in strips and add to the saucepan. Halve the orange, squeeze out 1/4 cup juice and add it to the pan.

2. Bring to a boil over medium heat, stirring occasionally. Continue boiling until very thick and the cranberries have burst, about 20 minutes. Remove the strips of orange zest. Transfer the cranberry sauce to a blender or food processor and puree until very smooth.

3. Press the mixture through a fine-mesh sieve, then spread in a silicone 9-by-5-inch loaf pan or small decorative mold. If using a metal mold, line with plastic wrap. Refrigerate until set, at least 6 hours and preferably overnight. Unmold and discard the plastic wrap before serving.

Make ahead: After setting, the cranberry jelly can be covered tightly with plastic wrap and refrigerated for up to 1 week.

Visit link:

Vegan Thanksgiving recipes: Cranberry jelly with rose wine - Los Angeles Times