Fancy Cranberry Sauce Mini Bundts
These Fancy Cranberry Sauce Mini Bundts are a chic and whimsical play on cranberry sauce made in individual silicone molds.
Equipment
- 3 silicone mini bundt pans (6-count each) I purchased these on Amazon linked in blog post above.
Ingredients
- 48 oz fresh cranberries
- 1 cup fresh orange juice
- ¼ cup orange rind peeled, julienned and cut into thirds
- ½ cup coconut sugar
- ½ cup maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 T Grand Marnier orange liqueur
- ½ c crystallized ginger minced
- ½ c pomegranate seeds
- 2 packets unflavored gelatin
- 1/2 cup very cold water
Instructions
- In a large pot over medium heat, add in cranberries, orange juice, orange rind, coconut sugar, maple, cinnamon, salt and orange liqueur. Let simmer over medium heat, stirring often, for about 15 minutes until cranberries are bursting and mixture is turning more jam-like.
- With a potato masher, mash mixture about 20 times, popping the majority of unopened cranberries. Stir in crystallized ginger and pomegranate seeds and let simmer on low another 10 minutes until completely thickened.
- Meanwhile, bloom your gelatin with cold water. In a small bowl, add your chilled water and slowly whisk in your two gelatin packets, whisking until incorporated. Immediately pour gelatin into your cranberry mixture, whisking often until completely incorporated. Remove pot from heat to assemble your mini molds.
- On two sheet pans, arrange your mini molds. With a spoon, transfer cranberry sauce to mini molds, working quickly, until all are filled and even.
- Transfer sheet pans to a refrigerator and chill overnight or at least 8 hours.
- To serve, carefully remove mini bundts from silicone molds and transfer to a serving platter garnished with fresh rosemary sprigs and a sprinkling of fresh cranberries. Serve chilled.