Spiced cranberry crown
Serves: 12-14
Prep time: 25 mins Total time: 
Recipe photograph by Kris Kirkham
Spiced cranberry crown
Not to be mistaken for pudding, this retro take on cranberry sauce has been given the royal treatment. It will be a real standout on the Christmas dining table
Serves: 12-14
Prep time: 25 mins Total time: 
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Nutritional information (per serving)
Calories
136Kcal
Fat
0gr
Carbs
34gr
Sugars
35gr
Fibre
1gr
Protein
0gr
Salt
0gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1⁄4 tsp vegetable oil
- 5 leaves platinum- grade leaf gelatine
- 300g fresh or defrosted cranberries
- 15g root ginger, sliced and lightly bashed
- 3 whole cloves
- 1 cinnamon stick
- finely grated zest of 1 orange
- 300ml cranberry juice
- 300g caster sugar, plus 3 tbsp to coat
- 2 rosemary sprigs, snipped into smaller sprigs
Step by step
- Lightly oil an 800ml or similarly sized silicone bundt or jelly mould. Cover the gelatine leaves with cold water in a small bowl and leave to soften.
- Set aside 1 heaped tablespoon of cranberries and add the rest to a pan with the ginger, cloves, cinnamon, zest, cranberry juice and 250g sugar, simmering until the cranberries have begun to burst. Remove from the heat, discarding the cloves, ginger and cinnamon. Squeeze the gelatine leaves to remove excess water and stir them into the cranberry mixture until dissolved. Pour the mixture into the mould, leave to cool, then transfer to the fridge to set.
- Heat 50g sugar with 25ml water in a small pan until dissolved, then leave to cool before pouring into a shallow bowl. Coat the reserved cranberries and rosemary in the sugar syrup and leave to drain on a wire rack over a sheet of baking paper for 45 minutes until tacky. Coat in the extra sugar and leave to set completely.
- To release the cranberry jelly from the mould, dip the mould in a bowl of warm water for 30 seconds. Invert onto a platter or decorative plate, gently removing the mould so the jelly crown releases. Decorate with the frosted cranberries and rosemary sprigs.
