This is a great twist on a classic and a fun way to present cranberry sauce. Our batch filled six cocktail glasses, about a half-cup each, so plan accordingly depending on how many people you’re entertaining.
- 9 ounces fresh or frozen cranberries
- 1/2 cup sugar
- 1 cup cranberry juice
- 1 tbsp lemon juice
- 1 375-milliter bottle moscato d’Asti
- 3 1/2 tsp unflavored gelatin
- 3/4 cup tsp orange-flower water (optional)
Place 1/2 cup of muscato in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Place berries, remaining muscato, sugar, and 1/2 cup of cranberry juice in a saucepan set over medium heat. Bring to a boil and mash berries with a masher allowing to thicken slightly, about five minutes or longer for frozen. The mix won’t be as thick as regular cranberry sauce. Remove from heat; add gelatin mixture, remaining cranberry juice and lemon juice and stir until dissolved. Transfer gelatin mixture to a large pitcher. Divide mixture equally among ramekins, small cocktail glasses or other shallow cups. About 1/2 cup per glass. (Use the back side of the pitcher so the berries don’t get caught in the pour spout.) Chill until firm, about 3 hours. Can be made two days ahead.