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Ingredients
- 1.2 L (5 cups) cranberry juice
- 500 ml (2 cups) orange juice
- 22 ml (1 1/2 level tbsp. or 1 25 g-packet) agar-agar*
- 80 ml (1/3 cup) fresh or frozen cranberries
- 250 ml (1 cup) water
- 1 Bundt aspic mold 2.2 L
*Agar-agar is a vegetarian gelatine substitute that is eight times more powerful than traditional animal-based gelatine.
Preparation
- Put 200 of the 250 ml of water in a pot.
- Use the remaining 50 ml to dissolve the agar-agar (whisk away any lumps as you would with cornstarch).
- Add the agar-agar mixture to the pot filled with water.
- Bring to a boil.
- Stir well for at least 2 minutes, or until the agar-agar is completely dissolved.
- Keep the mixture warm over low heat so it doesn’t harden and cover to prevent evaporation.
- Add 60 ml (1/4 cup) of this hot water mixture to 500 ml (2 cups) of cranberry juice.
- Stir well.
- Pour the lukewarm mixture into the mould.
- Scatter the cranberries evenly.
- Let set in the fridge for 30 minutes (ideally, but not necessary).
- Repeat these steps in order to create a second layer, this time using the orange juice.
- Take 250 ml (1 cup) of juice.
- Add 35 ml (7 tsp.) of the hot water mixture.
- Stir well.
- Pour into the mould, over the cranberry layer.
- Refrigerate for 30 minutes.
- Make a third layer by taking 500 ml (2 cups) of cranberry juice and adding 60 ml (1/4 cup) of the hot water mixture.
- Stir well.
- Pour into the mould, over the orange layer.
- Repeat the steps once more for each juice flavour, letting the mixture set for 30 minutes between each layer.
- Let the punch rest in the fridge at least 6 hours before unmoulding.
- Run the mould under warm water to help loosen the sides.
