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CranberryThe holidays offer endless possibilities for gelatin molds – think eggnog, pumpkin, apple cider, and cranberries. Cranberries? Yes please! Delightful and tart, I associate cranberries with turkey and cosmopolitans. This boozy gelatin, based on the classic cosmo, combines 100% cranberry juice with my favorite holiday flavors – ginger, cinnamon, and nutmeg. And booze. If you’re inclined to mix drinks at home, the ginger-spice simple syrup transforms cocktails into dazzling little liquid celebrations.

Recipe for ginger-spice simple syrup*

  • 2 cups water
  • 2 cups sugar
  • 3 tablespoons fresh ginger
  • 3 cinnamon sticks
  • 3 whole star anise
  • 1 small whole nutmeg

Combine water with sugar in a saucepan and bring to a low boil. When sugar dissolves, remove from heat and add ginger, cinnamon, anise, and nutmeg. Cover pan and let sit overnight. In the morning, strain the syrup and store in an airtight container in the refrigerator. Should last a few months.

*Recipe adapted from here (epicurious.com)

Cranberry Ginger-Spice Martini (recipe for 3.5 cups)

  • 2 packets Knox gelatin
  • 1 cup water (for blooming)
  • 3/4 cup cranberry juice (I use 100% cranberry juice, but if using a blend with added sugar, consider adjusting the sugar)
  • 1 cup ginger-spice simple syrup
  • ½ cup vodka (better vodka equals better gelatin mold!)
  • ¼ cup triple sec (I used my new favorite Paula’s Texas Orange Premium Liqueur)

Put 1 cup of cold water in a medium bowl and sprinkle the 2 packets of gelatin on top of the water. Set bowl aside.

Put cranberry juice in small sauce pan, and put on medium heat. Upon almost boiling, remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in ginger-spice syrup and alcohol. Pour mixture into mold(s). Put in refrigerator until set.

Top layer (optional)

Since I had this seasonal gelatin mold to play with, I added a creamy top layer. Here’s what I used:

  • 1 packet gelatin
  • 1 cup water (½ cup for blooming gelatin, ½ cup for boiling)
  • ¾ cup sweetened condensed milk

Put ½ cup of water in a bowl and sprinkle the gelatin on top. Set bowl aside. Bring ½ cup water to boil and remove from heat. Pour hot water over bloomed gelatin, stir until fully dissolved. Stir in sweetened condensed milk. Pour mixture into mold and put in refrigerator. Once creamy layer is almost set, pour in cranberry mixture.

Since 2010 I’ve been experimenting with pumpkin panna cottas – while most tasted alright, they never turned out the way I wanted. Even the mold seen here turned out strange – notice how some cream separated from the pumpkin? Oh well – it still tasted good.

I finally decided to let go of my nagging pumpkin panna cotta perfectionism and post my favorite – Cardamom Pumpkin with Cognac. To create this mold, I adapted this Mark Bittman recipe published in the New York Times by adding a cardamom simple syrup and cognac. By the way, have I mentioned how much I adore cardamom? It’s a shame many American’s have yet to discover what South Asians have known for centuries – cardamom is a distinctly lovely spice that takes deserts to an entirely different level of, well, spicy fantasticness. The combination of cardamom, pumpkin, cream, and cognac tasted like a unique boozy pumpkin pie without the crust.

Recipe for Cardamom Simple Syrup

  • 1 cup water 
  • 1 cup sugar
  • 2-Tbsp. whole cardamom pods

Combine water with sugar in a saucepan and bring to a low boil. When the sugar is dissolved, remove from heat and add cardamom pods. Cover pan and let sit overnight. In the morning strain the syrup and store in an air-tight container in the refrigerator.

Recipe for 4-cups

  • ¾ cup milk
  • 1 envelope unflavored gelatin
  • 1 cup heavy cream
  • 1 cup pureed pumpkin
  • ½ cup cardamom simple syrup (see above)
  • ¼ cup Cognac (a nice brandy will also work here)

In a medium-sized bowl, sprinkle the packet of gelatin on top of ¾ cup milk. Set aside for 5 minutes. Using a blender, blend the cardamom simple syrup, cream, pumpkin, and cognac. After blending, put mixture in a small saucepan over medium heat (Do not boil). Once steam starts to come off of pumpkin mixture, pour the mixture into the bowl with gelatin and milk. Stir until gelatin dissolves. Pour into mold(s), and refrigerate until set, at least 4 hours.

The holidays offer endless possibilities for gelatin molds – think eggnog, pumpkin, apple cider, and cranberries. Cranberries? Yes please! Delightful and tart, I associate cranberries with turkey and cosmopolitans. This boozy gelatin, based on the classic cosmo, combines 100% cranberry juice with my favorite holiday flavors – ginger, cinnamon, and nutmeg. And booze. If you’re inclined to mix drinks at home, the ginger-spice simple syrup transforms cocktails into dazzling little liquid celebrations.

Recipe for ginger-spice simple syrup*

  • 2 cups water
  • 2 cups sugar
  • 3 tablespoons fresh ginger
  • 3 cinnamon sticks
  • 3 whole star anise
  • 1 small whole nutmeg

Combine water with sugar in a saucepan and bring to a low boil. When sugar dissolves, remove from heat and add ginger, cinnamon, anise, and nutmeg. Cover pan and let sit overnight. In the morning, strain the syrup and store in an airtight container in the refrigerator. Should last a few months.

*Recipe adapted from here (epicurious.com)

Cranberry Ginger-Spice Martini (recipe for 3.5 cups)

  • 2 packets Knox gelatin
  • 1 cup water (for blooming)
  • 3/4 cup cranberry juice (I use 100% cranberry juice, but if using a blend with added sugar, consider adjusting the sugar)
  • 1 cup ginger-spice simple syrup
  • ½ cup vodka (better vodka equals better gelatin mold!)
  • ¼ cup triple sec (I used my new favorite Paula’s Texas Orange Premium Liqueur)

Put 1 cup of cold water in a medium bowl and sprinkle the 2 packets of gelatin on top of the water. Set bowl aside.

Put cranberry juice in small sauce pan, and put on medium heat. Upon almost boiling, remove from heat and add to the bloomed gelatin. Stir until gelatin dissolves. Stir in ginger-spice syrup and alcohol. Pour mixture into mold(s). Put in refrigerator until set.

Top layer (optional)

Since I had this seasonal gelatin mold to play with, I added a creamy top layer. Here’s what I used:

  • 1 packet gelatin
  • 1 cup water (½ cup for blooming gelatin, ½ cup for boiling)
  • ¾ cup sweetened condensed milk

Put ½ cup of water in a bowl and sprinkle the gelatin on top. Set bowl aside. Bring ½ cup water to boil and remove from heat. Pour hot water over bloomed gelatin, stir until fully dissolved. Stir in sweetened condensed milk. Pour mixture into mold and put in refrigerator. Once creamy layer is almost set, pour in cranberry mixture.

Oh the holidays! I realize I’m posting these recipes post-holiday feeding frenzy, but darn I’ve been busy…

Since November I’ve been experimenting with pumpkin panna cottas – while most tasted alright, they never turned out the way I wanted. Even the mold seen here turned out strange – notice how some cream separated from the pumpkin? Oh well – it still tasted good.

I finally decided to let go of my nagging pumpkin panna cotta perfectionism and post my favorite – Cardamom Pumpkin with Cognac. To create this mold, I adapted this Mark Bittman recipe published in the New York Times by adding a cardamom simple syrup and cognac. By the way, have I mentioned how much I adore cardamom? It’s a shame many American’s have yet to discover what South Asians have known for centuries – cardamom is a distinctly lovely spice that takes deserts to an entirely different level of, well, spicy fantasticness. The combination of cardamom, pumpkin, cream, and cognac tasted like a unique boozy pumpkin pie without the crust.

Recipe for Cardamom Simple Syrup

  • 1 cup water 
  • 1 cup sugar
  • 2-Tbsp. whole cardamom pods

Combine water with sugar in a saucepan and bring to a low boil. When the sugar is dissolved, remove from heat and add cardamom pods. Cover pan and let sit overnight. In the morning strain the syrup and store in an air-tight container in the refrigerator.

Recipe for 4-cups

  • ¾ cup milk
  • 1 envelope unflavored gelatin
  • 1 cup heavy cream
  • 1 cup pureed pumpkin
  • ½ cup cardamom simple syrup (see above)
  • ¼ cup Cognac (a nice brandy will also work here)

In a medium-sized bowl, sprinkle the packet of gelatin on top of ¾ cup milk. Set aside for 5 minutes. Using a blender, blend the cardamom simple syrup, cream, pumpkin, and cognac. After blending, put mixture in a small saucepan over medium heat (Do not boil). Once steam starts to come off of pumpkin mixture, pour the mixture into the bowl with gelatin and milk. Stir until gelatin dissolves. Pour into mold(s), and refrigerate until set, at least 4 hours.

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