Ingredients

Cranberry Garnish

• ½ cup water
• ¾ cup cane sugar, divided
• 1 vanilla bean, split
• 1 cup fresh cranberries

Cranberry Coulis

• 1 medium blood orange
• 1 ½ teaspoons unflavored gelatin
• 1 ½ teaspoons cool water
• 6 ounces fresh cranberries
• 6 ounces sugar
• 3 ounces water
• ¼ teaspoon grated nutmeg
• 1 Tablespoon Grand Marnier

Panna Cotta

• 2 ¼ teaspoons unflavored gelatin
• 2 Tablespoons cold water
• 1 cup heavy cream
• 1 ⅓ cup sugar
• 1 Tablespoon Grand Marnier
• 1 teaspoon vanilla extract
• 1 ⅛ teaspoon grated nutmeg
• 16 ounces Greek yogurt

Instructions

Make-Ahead Sugared Cranberries

On a Wolf Dual Stack Burner, in a small saucepot, whisk together water and ½ cup of sugar. Bring to a simmer, whisking until the sugar is fully dissolved. Add a scraped vanilla bean pod if desired. Remove from heat and stir in the cranberries, coating them evenly with the sugar syrup. Cover and let steep for 10 minutes.

Strain the cranberries, reserving the syrup for another use. Place the cranberries on a piece of parchment paper on a wire cooling rack. Allow them to dry at room temperature for one hour. Spread the remaining sugar on a plate and roll the cranberries in the sugar to coat. This may be sticky at first, but as the cranberries are coated, they won’t stick to your hands as much.

Cranberry Coulis

Zest the orange with a microplane grater and set the zest aside. Juice the same orange and reserve the juice.

Bloom the gelatin by sprinkling it over cold water; let it stand for about 5 minutes.

On the Wolf Dual Stack Burner, bring the cranberries, sugar, orange juice, orange zest, and water to a boil in a non-reactive saucepan. Turn down to a simmer and cook for 4–5 minutes, until the cranberries begin to pop and soften.

Remove from heat and use an immersion blender to purée until smooth. Strain the purée, then add the nutmeg, Grand Marnier, and gelatin, stirring until the gelatin dissolves.

Pour a layer of coulis into glasses, tilting the glasses if desired to create a slanted effect. Set in a Sub-Zero refrigerator for 30 minutes to an hour to let the gelatin set.

Panna Cotta

While the cranberry coulis sets, prepare the panna cotta. In a small bowl, sprinkle the gelatin over the cold water; let it stand until softened, about 5 minutes.

On the Wolf Dual Stack Burner, in a small saucepan, bring the cream and sugar to a simmer. Remove from heat and stir in the gelatin mixture until dissolved. Mix in the Grand Marnier, vanilla, and nutmeg.

In a medium bowl, whisk the yogurt until smooth, then slowly whisk in the cream mixture. Allow it to cool slightly.

Gently pour the panna cotta mixture over the cranberry layer in the glasses. Let set for at least 4 hours before serving.

To Serve

Serve with sugared cranberries.