Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

This is a delicious way to use up that extra cranberry sauce.  It looks beautiful but is really quite simple to make.

Thank you for reading this post, don't forget to subscribe!

Makes 6 servings

Ingredients


  • 1 cup (280 grams) jellied cranberry sauce
  • 1 tablespoon (9.24 grams) powdered gelatin
  • 1 cup (242 grams) milk
  • 2 vanilla beans, split lengthwise or 1 teaspoon vanilla extract
  • 1/2 cup (68 grams) pistachio nuts, divided
  • 3 cups (696 grams) heavy whipping cream
  • 1/3 cup (111 grams) honey
  • Pinch of salt

Instructions


1. Warm the cranberry sauce in the microwave for 30-60 seconds until it is pourable and divide equally in 6 dessert glasses. If you have a chunky style sauce blend it with a blender or stick blender and run it through a sieve to get a smooth consistency. You can angle the glasses or just put a nice layer on the bottom. Place in the refrigerator while you make the panna cotta.

2. Sprinkle the gelatin over the milk in the measuring cup and let it stand 3 to 5 minutes.

3. Pour the milk and gelatin into a heavy saucepan and the split vanilla pods and half of the pistachio nuts. Stir over medium heat for about 5 minutes until the gelatin dissolves. Don’t let the milk boil. Turn off the heat and let the vanilla beans and pistachio nuts steep in the warm milk for about 10 minutes. Remove the vanilla beans and nuts.

4. Add the cream, honey and salt. Turn the heat on medium and stir 5 to 7 minutes until the mixture is warm but not boiling. Remove from the heat and allow to cool for 15 minutes.

5. Pour into the glasses over the layer cranberry sauce. Cool slightly. Refrigerate until set, at least 6 hours. Just prior to serving, garnish with a few cranberries (sugared by dipping in simple syrup then sugar) and the pistachio nuts.

DID YOU MAKE THIS RECIPE?

Tag @pastryathomeblog on Instagram and use hashtag #pastryathomeblog for us to see!

Susan Salerno
Susan Salernohttp://simplycooking101.com
Although not a real chef or photographer, what I lack in formal training I make up for in enthusiasm and lots of trial and error. I was once told that “I only have a kitchen because it came with the house.” After picking myself up off the floor (in her defense, she is a real live Beauty Queen), my only thought was that when I was looking for a house, the kitchen was the most important part of my decision.

Latest Recipes

More Like This