Serves 6 1 1/4 pounds fresh or frozen cranberries ( 4 1/2 cups) 1 3/4 cups sugar 1 3/4 cups cold water, divided 1 cup grappa, divided 2 1/4-ounce envelopes unflavored gelatin ( 4 1/2 teaspoons) Sugared cranberries and sage leaves CRANBERRY GRAPPA MOLD This recipe pays homage to a lost loved one (taken from the pages of Gourmet magazine). Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved. Briskly simmer, partially covered and stirring occasionally, until most of the berries have burst and mixture is thickened, about 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or bowl, pressing hard and discarding solids. (You will need 2 1/2 cups liquid.) Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan; add gelatin mixture and stir until just dissolved. Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold pan and chill, covered with plastic wrap until firmly set, at least 12 hours. To release from pan: dip mold pan in a large bowl of warm water (water should reach alfway up mold pan) for 5 seconds, then run tip of a thin knife around edge of pan. Tilt sideways and tap side of pan against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold pan tilted, put a plate over the top, then invert jelly onto plate.
110 | SWEET PAUL . HOLIDAY 2010