Food Issue: Cranberry-Port Gelatin

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
Serves 6

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


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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