Bon Appetit/November 2003

Cranberry-Port Gelatin with Crystallized Ginger and Celery
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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. 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.
2 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.
3 Remove plastic wrap. Invert gelatin onto plate. Garnish with celery leaves.

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