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CRANBERRY
CHAMPAGNE GELEE WITH ORANGES
4
1/2 teaspoons unflavored powdered gelatin
1/2 cup cold water
One 11 1/2-ounce can frozen cranberry juice
cocktail concentrate, thawed
1 cup sugar
2 3/4 cups dry Champagne
6 navel oranges
In
a large heatproof bowl, sprinkle the gelatin
over the water. Let stand for 5 minutes,
or until the gelatin softens.
In
a saucepan, mix the cranberry juice with
the sugar and bring to a boil. Reduce the
heat and simmer until the sugar dissolves.
Pour the hot juice over the gelatin and
stir until smooth. Stir in the Champagne.
Cover and refrigerate until set, at least
4 hours or overnight.
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Using
a sharp knife, peel the oranges; be sure to remove
all of the bitter white pith. Working over a bowl,
cut in between the membranes to release the orange
sections into the bowl. Pour off and reserve the
juice for another use.
To
assemble, spoon the gelée into glasses, alternating
with layers of orange segments. Refrigerate until
cold.
8
servings.
MAKE
AHEAD: The assembled gelées can be refrigerated
for up to 6 hours.
[Food
& Wine, November 2000]
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