Apple and cranberry crown
Prep time: 15 minsTotal time: 
Apple and cranberry crown
A real Christmas-table centrepiece that’s just as delicious sliced into turkey sandwiches during the down-days before New Year
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 1 tsp vegetable oil, to grease
- 600g fresh or defrosted cranberries
- 600ml apple juice
- 500g golden caster sugar
- 1 cinnamon stick
- zest of 1 orange
- 10 leaves gelatine
Step by step
-
Lightly grease a 25cm or similarly sized bundt mould with oil. Add the cranberries, apple juice, sugar, cinnamon and orange zest to a large pan. Bring to the boil, then reduce to a simmer and cook for around 15 minutes, until the cranberries have burst. Discard the cinnamon stick. Meanwhile, put the gelatine leaves in a bowl and cover with cold water; set aside to soak for 5-10 minutes.
-
Squeeze out the water from the gelatine leaves then add them to the pan and stir over a medium heat until dissolved. Pour into the greased mould, allow to cool at room temperature for 20 minutes then transfer to the fridge to set for at least 4 hours or overnight. Once set, dip the mould in hot water then carefully turn the crown out onto a platter and serve.
