This classic aspic recipe is updated with flavors of cranberry and port! We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.


Subscribe to Sweet Paul


 

You will need:

1 teaspoon canola oil

24 oz cranberries (about 6 cups)

1 cup white sugar

1 lemon

1 cup cranberry juice, unsweetened

1⁄4 cup water

1 envelope unflavored gelatin (0.35 oz)

1⁄4 cup ruby port (optional)

mint leaves, fresh (optional)

  1. Use canola oil to grease well a 2-cup bombe mold or ceramic mold.
  2. Zest entire lemon then juice it. Strain the juice and set aside.
  3. Sprinkle gelatin over water in a small bowl, allow to Pumpkin Bourbon Pecan Pie 108 | Sweet Paul winter 2012 soften, and set aside.
  4. In a saucepan, combine cranberries, sugar, lemon zest, lemon juice, and cranberry juice and bring to a boil.
  5. Reduce heat to simmer and leave half covered for 15 minutes.
  6. Remove from heat and allow to cool for 10 minutes.
  7. Pour mixture into a food mill fitted with the finest disc and process mixture, discarding any remaining skins.
  8. Add ruby port to mixture, remove 1⁄4 cup, and let the rest sit in the refrigerator covered with plastic wrap or foil.
  9. Add softened gelatin to remaining mixture, combining well with a whisk.
  10. Pour mixture into mold and cover loosely with towel.
  11. Allow to cool 2–3 hours.
  12. Fit mold with lid or cover tightly with plastic wrap or foil and chill overnight.
  13. To serve, dip mold in a bowl of warm water for 10 seconds, then loosen using a plastic or soft knife. Turn upside down on serving dish and un-mold. Pour reserved 1⁄4 cup of sauce over the mold and garnish with mint leaves.

TIP:

.
This classic aspic recipe is updated with flavors of cranberry and port! We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.
Photography by Noah Fecks & Paul Wagtouicz

Made it? Tell us about it–