Spiced Jellied Cranberry Sauce

1. 1

   Combine all ingredients, reserving a 1/3-cup of Cider, and bring to a boil in a heavy 5-qt sauce pan; stir until sugar dissolves.

2. 2

   Reduce heat to a simmer; cook patially covered, stirring occasionally, until all berries have burst, 10-15 minutes.

3. 3

   Remove cinnamon sticks, cloves, and Bay leaves.

4. 4

   Pour into a large, fine-mesh sieve set over a large bowl, and let stand until all juices have drained through, about 30 minutes.

5. 5

   Press solids if necessary, then discard.

6. 6

   Stir gelatin and remaining cider together, and let stand 1 minute to soften.

7. 7

   In a small saucepan, bring 1 Cup drained cranberry liquid to a simmer, then add gelatin mixture and stir until just dissolved.

8. 8

   Add gelatin/cranberry mixture to remaining cranberry liquid, and stir well.

9. 9

   Pour into a lightly oiled mold or bowl and chill, covered with plastic wrap, until firmly set, at least 12 hours.

* Per serving · 4 servings · Values may vary.