Recipe information
Yield
serves 12
Ingredients
2 packages (12 ounces each) fresh or frozen (thawed) cranberries
2 cups sugar
2 teaspoons minced garlic
1 teaspoon grated peeled fresh ginger
1/2 cup cider vinegar
Large pinch of ground allspice
Large pinch of coarse salt
Freshly ground pepper
4 3/4 teaspoons unflavored gelatin
Preparation
Step 1
Bring the berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until the berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on the solids to make a puree.
Step 2
Bring 1/2 cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.
Step 3
Pour the vinegar mixture into a small bowl. Sprinkle the gelatin on top; stir until dissolved. Stir the mixture into the berry puree.
Step 4
Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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