Some things require a little practice before the big Thanksgiving Day! This recipe is one such thing. I have good news–and a trick–for vegans and non-vegans alike.
A few years ago, I received a beautiful ceramic cranberry mold from my friend Karen. It was from Williams Sonoma, and I followed the (non-vegan) recipe that came with it. It’s a tricky recipe, sometimes working for me, sometimes not.
Sometimes it stood up and behaved.
Sometimes is sat down in a blobby, relaxed kind of Buddah position.
And SOMETIMES, it completely fell apart!
The key ingredient in the Williams Sonoma mold recipe is the unflavored gelatin, which is animal based, not plant based.
Is there a plant-based substitution?
Why yes! I’m so glad you asked! There certainly is. It’s called agar agar.
Or, you can really just call it agar.
Just don’t call it late to dinner! (Har!)
It’s sea plant flakes…essentially. Sounds good, right?
The problem for me was FINDING agar agar in the store. I bought mine online here. Look for it in your grocery store in the international section, near seaweed and sushi supplies. It will NOT be in the baking section with the unflavored gelatin. You’ll have even better luck in a small health food store or asian market.
The trick is: Agar agar allows jellies to set up EVEN BETTER than traditional unflavored gelatin. So, no more Buddha! Your cranberry mold will stand up straight! No frustration.
Follow this recipe from Williams Sonoma Cranberry Relish Mold, substituting agar agar for the unflavored gelatin in the same amount.
You will have yourself a vegan masterpiece at Thanksgiving Dinner!