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1
In a food processor chop cranberries fine and in a saucepan combine with sugar and 1/2 cup water.
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2
Simmer mixture, stirring occasionally, until sugar is dissolved, about 5 minutes.
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3
On a baking sheet arrange bread slices and brush tops and edges with some cranberry cooking liquid.
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4
Peel, quarter, and core apples.
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5
Cut apples into 1-inch chunks and add to cranberry mixture with cinnamon sticks and cloves, stirring.
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6
Simmer mixture, stirring occasionally, 10 minutes, or until apples are just tender and most liquid is evaporated.
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7
While apple mixture is simmering, in a very small bowl sprinkle gelatin over remaining tablespoon water and let soften 1 minute.
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8
Stir gelatin mixture into fruit mixture until dissolved.
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9
Arrange 6 bread slices, overlapping slightly, against inside of a deep 1-quart bowl or pudding mold with coated side against inside of bowl or mold.
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10
Gently press remaining bread slice into bottom and spoon fruit mixture over bread.
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11
Chill pudding, covered with plastic wrap, until completely cold, at least 6 hours, and up to 2 days.
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12
To unmold pudding, run a thin knife around edge of bowl or mold and invert pudding onto a plate.
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13
Serve pudding cut into wedges.
