Featuring fall flavors like apple cider and cinnamon, this showstopper is a homemade riff on the canned classic.
2 (12 oz) bags fresh or frozen (thawed) cranberries
1 1/2 cups sugar
1 1/2 cups apple cider or apple juice
5 whole cloves
1 cinnamon stick
1 3/4 cups water, divided
2 envelopes gelatin (about 4 1/2 tsp)
Lightly coat a 4- to 5-cup mold with the cooking spray. In a medium pot, combine the cranberries, sugar, apple cider, cloves, cinnamon, and 1¼ cups water. Heat to a boil on high. Reduce heat to simmer. Cook 10–15 min., until cranberries burst, stirring occasionally.
Meanwhile, to a small bowl, add remaining ½ cup water. Sprinkle the gelatin over water. Let sit 5 min.
Through a fine-mesh sieve, strain cranberry mixture into a medium bowl, pressing on the solids with a spatula. Discard solids. Wipe out pot and return cranberry mixture to pot. Heat on low until hot but not simmering. Remove from heat. Whisk in gelatin mixture until gelatin dissolves. Pour into mold and loosely cover with plastic wrap.
Refrigerate at least overnight or up to 3 days. To unmold, remove plastic wrap on top and invert onto a plate.
If you don’t have a small mold, substitute with a greased loaf pan, bowl, or individual ramekins.