Ingredients
- 1 (8-ounce) package fresh or frozen cranberries
- 2 1/4 cups cranberry juice
- 1/2 cup sugar
- 3 envelopes unflavored gelatin
- Nonstick cooking spray
Directions
In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it.
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By loretta_stewart...
Bowie, MD
on November 16, 2011
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I've used this recipe every year and it's always a hit. So much better than the canned stuff and it's simple to make.
By hd68fl_4652340
wildomar, CA
on February 05, 2010
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its so fun to make this just to have on the table, i have the mold and everything... as for taste its fine, i always make a conserve anyway this just looks so cool...
By bntwied_5424130
Stateline, NV
on November 28, 2008
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I made this for Thanksgiving. I cut the recipe in half due to the size of our family. I was extremely careful to measure the precise amount of gelatin I needed to use, as well as all of the other ingredients. I poured the mixture into small decorative molds for individual presentation. No one ate them. They were the consistency of gummy bears. Tossed the recipe.
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