Cranberry Maple Jelly

1. 1

   Lightly oil mold; prepare an ice water bath in a large bowl.

2. 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.

3. 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).

4. 4

   Skim off any foam from the surface; stir in maple syrup.

5. 5

   Transfer 1 cup of the liquid to a clean saucepan and bring to a simmer.

6. 6

   Meanwhile, in a small bowl, sprinkle gelatin over 1/2 cup water; let soften 1 minute.

7. 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.

8. 8

   Set bowl into prepared ice water bath, stirring occasionally, to cool.

9. 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.

10. 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).

* Per serving · 4 servings · Values may vary.