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1
In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using.
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2
Bring to a boil over medium-high heat.
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3
Add cranberries and return to a boil.
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4
Reduce the heat to low and simmer until all the cranberries burst and are very soft, at least 10 minutes total.
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5
Strain the sauce into a bowl through a sieve, pushing on the solids with a rubber spatula to extract all the liquid.
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6
Discard the solids.
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7
Stir the liquid and transfer to a pretty serving bowl or a mold.
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8
(A funnel or liquid measuring cup with a spout can be useful for transferring without splashing the sides.)
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9
Cover and refrigerate.
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10
It will firm up within a few hours, or can be made several days ahead.
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11
Keep refrigerated until ready to serve.
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12
To turn out, place the mold in a large bowl.
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13
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.
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14
After 3 minutes, try unmolding the jelly onto a serving dish.
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15
If it doesnt come out, return to the bowl and try again 2 minutes later.
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16
Repeat until the jelly is released.
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17
If necessary, return it to the refrigerator to firm up before serving.
