Equipment
Ingredients
Gelatin Base
- 7 g unflavored gelatin powder
- 30 ml cold water
Cranberry Purée
- 340 g cranberries, fresh or frozen
- 100 g granulated sugar
- 120 ml water
Flavoring
- 60 ml cassis syrup
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 193 kcal
- Protein
- 2 g
- Carbohydrates
- 48 g
- Fat
- 0 g
- Fiber
- 3 g
- Sugar
- 37 g
- Sodium
- 6 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 70 mg
- Calcium
- 10 mg
- Iron
- 0.2 mg
- Magnesium
- 6 mg
- Phosphorus
- 10 mg
- Zinc
- 0.1 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 1 mcg
- Water
- 114 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a small bowl, sprinkle the gelatin powder evenly over the cold water. Let it sit for 5 minutes to bloom.
In a large microwave-safe bowl, combine the cranberries, water, and sugar. Cover loosely with a microwave-safe plate or vented lid. Microwave on high power for 5 to 7 minutes, or until the cranberries burst and the mixture is bubbling aggressively.
Carefully remove the hot bowl from the microwave. Pour the cranberry mixture through a fine-mesh sieve set over a clean bowl, pressing firmly with a spatula to extract as much smooth liquid as possible. Discard the remaining skins.
Add the bloomed gelatin and the cassis syrup to the hot, strained cranberry liquid. Whisk vigorously until the gelatin is completely dissolved.
Pour the smooth cranberry cassis mixture into a silicone mold or individual serving glasses.
Transfer the mold to the refrigerator. Chill for at least 4 hours, or until completely set and firm to the touch.
Chef's Notes
- Cranberries contain natural pectin, but using precise amounts of gelatin ensures a consistent, sliceable set straight from the mold regardless of the fruit's natural variation.
- If you prefer a more rustic dessert with texture, skip the straining step and simply pulse the cooked cranberries in a food processor before adding the gelatin.
- The cassis syrup acts as both a sweetener and a flavor enhancer, smoothing out the sharp astringency of the cranberries and providing a deep purple hue.
- For easier unmolding, a flexible silicone mold is highly recommended. Lightly greasing it with neutral oil makes the release practically effortless.
Storage
Refrigerator: 1 week — Keep tightly covered so the gelée does not absorb refrigerator odors.
Troubleshooting
Gelée does not set properly
Cause: Cranberry mixture cooled too much before gelatin was added, preventing it from dissolving, or inadequate chilling time.
Fix: Microwave the entire mixture for 30-45 seconds until warm, whisk thoroughly to dissolve the gelatin, and chill again.
Prevention: Ensure the cranberry liquid is steaming hot when whisking in the gelatin.
Dessert sticks to the mold
Cause: Rigid mold used without any lubrication, or gelatin has not set fully.
Fix: Briefly dip the outside of the mold in hot water for 5 seconds to melt the outer layer, then invert onto a plate.
Prevention: Lightly grease the inside of the mold with a neutral oil on a paper towel before pouring.
Cultural Context
Cranberries are an indigenous North American fruit with deep historical ties to autumnal harvests and Thanksgiving feasts. Incorporating cassis introduces a classic European pairing, gracefully bridging American holiday traditions with French culinary flair.
