Cook time: 10 minutes Yields: 8-10 servings
1 (8 ounce) package fresh or frozen cranberries
2 1/4 cups cranberry juice
1/2 cup sugar
3 envelopes unflavored gelatin
Non-stick cooking spray
In saucepan over medium-high heat, cook cranberries, 2 cups cranberry juice, and sugar until mixture is bubbling and cranberries have burst. Meanwhile, sprinkle gelatin over remaining 1/4 cup cranberry juice to soften. Whisk gelatin mixture into hot cranberries. Strain into a bowl, let cool. Spray mold with non-stick cooking spray, pour cooled juice into mold. Refrigerate at least 3 hours or overnight. To unmold, briefly dip mold into hot water to loosen jelly.