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1
Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes.
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2
Pour into a large fine-mesh sieve set over a 2-quart glass measure or a bowl and let stand until all juices have drained through, about 30 minutes.
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3
If necessary, press on solids until there is enough juice to measure 3 cups, then discard solids.
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4
Stir together gelatin and remaining 1/3 cup water and let stand 1 minute to soften.
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5
Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved.
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6
Add gelatin mixture to remaining cranberry liquid and stir well.
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7
Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
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8
To unmold, run tip of a thin knife between edge of mold and cranberry sauce.
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9
Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry sauce.
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10
Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
