This recipe by Susan Simon comes courtesy of Bon Appetit.
To drink, pair wines that echo the notes of exotic fruit and spice in this Thanksgiving side.
Aromatic, medium-dry Viognier pairs beautifully when served well-chilled. Smooth and jammy Zinfandel is also a good match.
Cranberry-Port Gelatin with Crystallized Ginger and Celery
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
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.
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. DO AHEAD: Can be made 3 days ahead. Keep refrigerated.
Remove plastic wrap. Invert gelatin onto plate. Garnish with celery leaves.
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