Recipe: Grappa Cranberry Jelly [edit]

Step 1

Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a heavy saucepan, stirring until sugar has dissolved.

Step 2

Simmer partially covered until most of berries have burst and mixture is thickened, approximately 15 to 20 minutes: stir occasionally.

Step 3

Strain through a fine-mesh sieve into a bowl, pressing hard then discard the solids. (You will need 2 1/2 cups liquid.)

Step 4

Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften.

Step 5

Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved.

Step 6

Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well.

Step 7

Pour cranberry sauce into lightly oiled non-reactive mold. Cover with plastic wrap and chill until firmly set, at least 12 hours.

Step 8

To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold.

Step 9

Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly.

Step 10

Keeping mold tilted, put a plate over mold, then invert jelly onto a plate.