Cranberry-Port Gelatin with Crystallized Ginger and Celery

Name: Cranberry-Port Gelatin with Crystallized Ginger and Celery
Yield: 6 Servings
Ingredients: 2 1/4-ounce envelopes unflavored gelatin; 1/2 cup tawny Port; 3 1/2 cups 100% cranberry juice; 4 whole cloves; 3 whole cardamom pods, lightly crushed; 1 celery stalk, strings removed with vegetable peeler, finely diced; 1/4 cup matchstick-size strips crystallized ginger (about 1 ounce); Nonstick vegetable oil spray; Celery leaves

By Susan SimonPhotography by Mark Thomas

October 31, 2003

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Recipe notes