The holiday season is fast approaching, which means that Williams-Sonoma will now be tempting me with all of their amazingly-cute-but-largely-unnecessary bakeware. I bought a bunny cake mold for Easter a few years back, and now it's this gigantic pan that I have to store in my small kitchen, and how often do you really need to make bunny cake?? (I mean, in a perfect world, the answer to that question would be ALL THE TIME, but in reality, I think I've used it maybe twice, tops.)
Anyway, now their new cranberry mold is calling to me with its siren song. I have never before considered the idea of making a cranberry ring. With Thanksgiving coming up, it's tempting. Williams-Sonoma also helpfully provides a recipe to use:
"Decorative sculpted molds have been popular in American kitchens since colonial times. Modeled after vintage pieces, this round mold with a wreath pattern is made of durable stoneware that recalls creamware crockery of the 18th century. The mold turns out a beautifully formed cranberry sauce or cakes with a garlanded top for presenting at the holiday table or buffet. Recipe included. Microwavable; oven and dishwasher safe. 30-oz. cap.; 7" diam., 3" high. A Williams-Sonoma exclusive.
"A delicious alternative to traditional cranberry sauce, this mold makes a beautiful presentation at the table. It is a natural partner for the Thanksgiving turkey and also makes a wonderful accompaniment to roasted pork.
1 jar (18 oz.) cranberry relish
1 1/2 cups cranberry juice
2 envelopes unflavored gelatin
Lightly coat the inside of a 32-oz. decorative mold with nonstick cooking spray. Put the cranberry relish in a bowl. Set aside. Pour 1/2 cup of the cranberry juice into a separate bowl. Sprinkle with the gelatin. Let stand until the gelatin softens, 5 to 10 minutes. In a large saucepan over medium-high heat, bring the remaining 1 cup cranberry juice to a simmer. Pour into the gelatin mixture and whisk to combine. Pour into the bowl with the cranberry relish and stir to combine. Pour the mixture into the prepared mold and let cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or up to overnight. To unmold, set the mold in a large bowl of warm water so the water reaches almost to the rim of the mold. Let stand for 1 minute, then remove from the water. Carefully insert a small spatula along the side of the mold. Gently pull the gelatin away from the mold, then remove the spatula. Place a platter upside down on top of the mold, invert the platter and mold together and shake gently. Lift off the mold. Serves 14 to 18."