Jellied Cranberry Molds

1. 1

   Bring all ingredients to a boil in saucepan.

2. 2

   Reduce heat to medium-low, and simmer 15 minutes, or until cranberries have popped and mixture has thickened, stirring occasionally.

3. 3

   Cool 15 minutes.

4. 4

   Press mixture through fine-mesh sieve set over bowl, until you have 2 cups thick puree; discard solids.

5. 5

   Coat 8 foil muffin-cup liners or mini-molds with cooking spray.

6. 6

   Fill each with 1/4 cup cranberry mixture.

7. 7

   Cover, and refrigerate 3 hours, or until set.

8. 8

   To serve, peel back muffin liners, and pop molds onto serving plate.

No additional tips available.