Cranberry Jelly Mold (Printable Version)

Tangy cranberry and citrus blend chilled to a refreshing, smooth mold perfect for gatherings.

# What You'll Need:

→ Cranberry Mixture

01 - 12 oz fresh or frozen cranberries
02 - 1 cup granulated sugar
03 - 1 cup water
04 - 1 medium orange, zested and juiced (approximately 1/4 cup juice)
05 - 1/8 teaspoon salt

→ Gelatin

06 - 2 envelopes (2 tablespoons) unflavored powdered gelatin
07 - 1/2 cup cold water

# Directions:

01 - In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, and salt. Bring to a boil over medium-high heat.
02 - Reduce heat and simmer for 10 minutes, stirring occasionally, until cranberries burst and soften.
03 - Remove from heat and puree the mixture until smooth using an immersion blender or food processor.
04 - Strain the cranberry puree through a fine mesh sieve into a large bowl, discarding solids.
05 - Sprinkle powdered gelatin over 1/2 cup cold water and let stand for 5 minutes to bloom.
06 - Stir the bloomed gelatin into the warm cranberry mixture until fully dissolved.
07 - Lightly oil a 6-cup decorative mold or bundt pan, then pour in the cranberry mixture.
08 - Refrigerate for at least 4 hours or until fully set.
09 - Dip the mold briefly in warm water, invert onto a serving plate, slice, and serve chilled.

# Expert Advice:

01 -
  • It's elegantly simple but looks impressive enough to make people think you spent hours in the kitchen
  • That perfect balance of tart cranberry and sweet orange juice is addictively refreshing, especially after a heavy meal
  • Once you master this, you'll find yourself making it for every gathering because it never disappoints
02 -
  • Don't skip the blooming step with gelatin—I learned this the hard way when I tried to dissolve it directly in cold cranberry mixture and ended up with a gritty texture that was impossible to fix
  • The mold must be oiled or sprayed, or you'll spend twenty minutes desperately trying to coax it out of the pan and potentially ruin your beautiful creation
  • The temperature of the cranberry mixture matters—if it's lukewarm rather than truly warm, the gelatin won't dissolve smoothly, so I always make sure to strain it while it's still steaming
03 -
  • A light touch with the gelatin blooming and dissolving prevents air bubbles from forming, which keeps your final jelly crystal clear and impressively professional-looking
  • If you want the most elegant presentation, chill your serving plate in the freezer before unmolding—the cold surface helps the jelly hold its shape perfectly as it slides onto the dish

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