Molded Cranberry Jelly Recipes

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and lemon juice until blended. Chill until partially set. , Stir in pineapple and celery. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate until firm. Unmold onto a serving platter.

Steps:

• In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set.
• Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint

Steps:

• Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

Steps:

• In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using. Bring to a boil over medium-high heat. Add cranberries and return to a boil. Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total (or use a candy thermometer and cook mixture to 210 to 215 degrees). The mixture should be reduced and thickened, like a very loose jam.
• Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid. Discard the solids. Stir the liquid and transfer to a pretty serving bowl or a mold. (If using a mold, spray the insides first with nonstick cooking spray.) A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides. Cover and refrigerate for at least three hours, or up to several days. Keep refrigerated until ready to serve.
• If you chilled the jelly in a mold, turn it out by placing the mold in a large bowl. Carefully pour hot water into the bowl so it comes up the sides of the mold, melting the jelly just enough to release it from the mold. After 3 minutes, try unmolding the jelly onto a serving dish. If it doesn't come out, return to the bowl and try again 2 minutes later. Repeat until the jelly is released. If necessary, return it to the refrigerator to firm up before serving.

Steps:

• In a large bowl, dissolve gelatin in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hour or until slightly thickened. Stir in nuts. Pour into a 1-1/2-qt. gelatin mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream if desired.

Steps:

• 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.

Steps:

• Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved, then briskly simmer, partially covered, stirring occasionally, until most of berries have burst and mixture is thickened, 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or a bowl, pressing hard on and then discarding solids. (You will need 2 1/2 cups liquid.)
• Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
• To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold. Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold tilted, put a plate over mold, then invert jelly onto plate.

Steps:

• Lightly oil mold. Bring cranberries, sugar, and 3 cups water to a boil in a large saucepan, then reduce heat. Cook, stirring occasionally, until cranberries burst and are completely softened, about 10 minutes. Pour through a fine sieve set over a bowl, pressing very firmly on solids to release as much juice as possible (you should have 4 cups; if not, add water to make 4 cups). Skim any foam from surface. Stir in maple syrup.
• Transfer 1 cup cranberry liquid to a clean saucepan, and bring to a simmer. Meanwhile, sprinkle gelatin over 1/2 cup water in a small bowl, and let soften 1 minute. Stir gelatin mixture into hot liquid until gelatin dissolves completely. Pour cranberry-gelatin mixture into cranberry-maple mixture, and stir to combine. Place bowl in a larger bowl of ice water. Let cool, stirring occasionally, until cool to the touch and beginning to thicken, about 15 minutes. Pour mixture into mold, and refrigerate until set, at least 8 hours and up to 2 days.
• To unmold, dip top of mold into a bowl of hot water 30 seconds, then run a thin-bladed knife around edge to loosen. Place a serving platter on bottom of mold, and quickly invert. Tap to release, and remove mold. (If jelly doesn't release easily, return to hot water for a few seconds.)