Cranberry Mold for Thanksgiving or for Christmas. Its a show-stopper!

Welcome to the Geojaklin kitchen.
Thanksgiving or Christmas menus are difficult to imagine without Cranberries figuring in the mix somewhere. Here, we’ve used them to recreate a traditional American Thanksgiving Cranberry Mold which if created in a Bundt Tin or mold as we do here, will look just great and taste even better on your festive meal table. Use some non-stick spray to line the mold, paying particular attention to the entire top part of the mold where the edges will be, before pouring the mixture.
When blending, you can use a stick blender and work with everything in the pan together or use a conventional blender.
Fresh Rosemary works best for easy removal of the stems before blending or you can just as we did, use dried Rosemary and blend as shown without having to worry about the stems.
When completely cooled in the mold, refrigerate for a minimum of 8 hours (preferably overnight) before turning out and serving as an amazing side dish. If you have any difficulty getting it out of the mold, pop the entire mold for a few minutes into enough cool water to come up the sides, without actually immersing it fully.
Please let us know if you make this dish and where in the world you are. We love to hear the different places we unknowingly visit. Happy cooking!
Ingredients:-
2lbs Cranberries (fresh or pre- frozen and thawed will work)
2 Cups Cranberry Juice
2 Cups Sugar
Zest from 4 Oranges
4 Sprigs Fresh Rosemary
Salt (to taste)
2 oz Unflavoured Gelatine
2 Tsp Vanilla Extract
For instructions on how to make this amazing dish, see our step by step video.

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Thank you mbk Yanti😊