Jellied Cranberry Molds
Mini-Bundt or brioche molds and cupcake liners give these individual servings their pretty shapes.
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Mini-Bundt or brioche molds and cupcake liners give these individual servings their pretty shapes.
Ingredients
- 1 12-oz. bag fresh cranberries
- 1 cup agave nectar
- 3/4 cup ruby or tawny port
- 1/4 tsp. whole allspice berries
Preparation
- Bring all ingredients to a boil in saucepan. Reduce heat to medium-low, and simmer 15 minutes, or until cranberries have popped and mixture has thickened, stirring occasionally. Cool 15 minutes.
- Press mixture through fine-mesh sieve set over bowl, until you have 2 cups thick purée; discard solids.
- Coat 8 foil muffin-cup liners or mini-molds with cooking spray. Fill each with 1/4 cup cranberry mixture. Cover, and refrigerate 3 hours, or until set. To serve, peel back muffin liners, and pop molds onto serving plate.
Nutrition Information
- Serving Size Serves 8
- Calories 155
- Carbohydrate Content 40 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 2 mg
- Sugar Content 37 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g