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1
Lightly oil mold; prepare an ice water bath in a large bowl.
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2
In a large saucepan, bring cranberries, sugar, and 3 cups water to a boil, then reduce heat and simmer, stirring occasionally, until cranberries burst and are completely softened, about 10 minutes.
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3
Pour cranberries through a fine sieve, set over a bowl, pressing to release as much juice as possible (you should get about 4 cups, if not add water to equal 4 cups).
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4
Skim off any foam from the surface; stir in maple syrup.
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5
Transfer 1 cup of the liquid to a clean saucepan and bring to a simmer.
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6
Meanwhile, in a small bowl, sprinkle gelatin over 1/2 cup water; let soften 1 minute.
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7
Stir gelatin mixture into hot cranberry liquid in the saucepan; mix gelatin mixture into cranberry maple syrup mixture and stir well to completely combine.
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8
Set bowl into prepared ice water bath, stirring occasionally, to cool.
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9
After about 15 minutes, it should be beginning to thicken, then pour into oiled mold, and refrigerate until set, at least 8 hours, but can be made up to 2 days in advance.
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10
To unmold, dip the top of the mold into a bowl of hot water and run a thin knife around the edge of the mold to loosen the jelly; place the serving dish on top and invert to plate (if it doesn't release easily, repeat).
