Cranberry Jelly in a Mold

  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Cook: 10 min
  • Yield: 8 to 10 servings
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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


  1. 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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