Jellied Cranberry Sauce

Steps

1. Pour ½ cup water into a small bowl. Sprinkle gelatin evenly over top. Let stand 5 minutes to bloom.
2. In a medium saucepan, combine cranberries, sugar, ½ cup water and a pinch of salt. Bring to a boil over medium-high, stirring to dissolve sugar. Reduce to medium and simmer until cranberries burst and the mixture looks syrupy, 8–10 minutes.
3. Remove from heat. Using an immersion blender, carefully blend until smooth. Strain through a fine-mesh sieve placed over a bowl, pressing firmly with a spatula, leaving skins and seeds behind. To cranberry mixture, whisk in the bloomed gelatin until completely dissolved.
4. Lightly coat a 3-cup Bundt pan or ring mold with cooking spray. Pour cranberry mixture into mold. Tap gently on the counter to release bubbles.
5. Refrigerate until fully set, at least 6 hours, or up to overnight. To serve, dip the mold in warm water for 30 seconds, run a thin knife around the edge if needed, then invert onto a platter. Slice and serve chilled or at room temperature.

Tips

No Bundt or ring mold? You can pour the mixture into ramekins for individual cranberry molds. Lightly oil each ramekin, chill until set, then serve the same way.