Cranberry Port Ring

Ingredients

6 c. fresh or frozen cranberries
1 3/4 c. sugar
3 thin coins fresh unpeeled ginger
2 sticks cinnamon
3 1/4 c. cold water
1 c. ruby port
3 envelopes unflavored gelatin (7 1/2 tsp.)
Vegetable oil, for greasing

Instructions

1. In 5- to 6-qt. saucepot, combine cranberries, sugar, ginger, cinnamon, 2 1/2 c. water and 3/4 c. port. Heat to boiling on high. Reduce heat to maintain simmer; cook 10 to 15 min. or until most cranberries pop, stirring occasionally.
2. Meanwhile to sm. bowl, add 1/2 c. water and sprinkle gelatin evenly over it. Let stand 10 min. Lightly grease decorative mold with oil.
3. Into lg. bowl, strain cranberry mixture through fine-mesh sleeve, pressing on solids to extract liquid; discard solids. Stir in gelatin mixture until dissolved, then stir in remaining 1/4 c. port and 1/4 c. water. Pour liquid into prepared mold. Refrigerate overnight or up to 4 days. To remove from mold, place serving plate face down on top of it and invert plate and mold together, then lift and remove mold.

Serves 12