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
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
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
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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.
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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.
