Cranberry Cassis Mold

By Barbara Kafka

Published November 5, 1991

Total Time
25 minutes
Rating
5(5)
Comments
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Ingredients

Yield:One 4¾-cup mold

  • 1 ½ cups cassis syrup (not liquor or juice)

  • ½ cup water

  • ¾ cup granulated sugar

  • 1 ½ pounds fresh cranberries (6 cups)

Ingredient Substitution Guide
Nutritional analysis per serving

136 grams carbs; 528 calories; 6 grams fiber; 19 milligrams sodium; 1 gram protein; 116 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a 2 ½-quart souffle dish with a tight-fitting lid. Cook, covered, at 100 percent power in a high-power oven for 10 minutes.

  2. Step 2

    Uncover and stir well. Cook, uncovered, for 10 minutes.

  3. Step 3

    Remove from oven. Rinse a metal bowl or mold with ice water. Pour in cranberry mixture. Allow to cool. Cover with plastic wrap and refrigerate overnight.

  4. Step 4

    Just before serving, dip mold into a bowl of hot water for a few seconds and jiggle slightly to loosen. Invert onto a serving platter or into the well of a dinner plate.

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