Molded Cranberry Sauce

"This is a Williams-Sonoma recipe, so you know it's good. It is a tangy, but not too tangy, side for that turkey dinner that sticks in your mind from year to year. It makes a beautiful molded gelatin that will enhance the table as well as please the palate. I've made this two years in a row for Thanksgiving, and this will be year three - just can't imagine serving canned cranberry sauce ever again. I use a metal mold rather than the ceramic one the recipe calls for, and it works out fine. However, I suppose there is a chance that the acid in the cranberries causes some leaching of metal. Since hubby is diabetic, I substitute Splenda for the sugar and add it after the boiling has completed."
photo by Cook In Northwest photo by Cook In Northwest
photo by Cook In Northwest
Ready In:




  • Lightly coat inside of ceramic cranberry mold with nonstick cooking spray.
  • In large saucepan over med. high heat, bring cranberries, sugar, orange zest, orange juice, salt and 2/3 cup water to boil. Reduce heat, simmer, stir some for 15 minutes.
  • Meanwhile, mix 2 tablespoons water with gelatin. Let stand until gelatin softens and swells.
  • Spoon 1/2 juices from cranberries into gelatin. Stir to dissolve. stir gelatin mixture into cranberries then into mold. Cool to room temperature. Cover loosely with plastic wrap and refrigerate at least 8 hours or overnight.
  • To unmold, dip the mold bottom into warm water almost to the rim. Run a small knife around the inside of rim then invert the mold onto a platter, shake gently and lift off the mold.

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  1. I love cranberry sauce and Jello and this is a great mix of the two! I even used refrig. orange juice plus fresh grated rind of clementine, but the fresh orange taste really came through. I thought this had a perfect texture to go with our holiday meal. It sliced/cut so nicely, too. I used a plastic Jello mold sprayed with PAM. Thanks for posting, Cook In Southwest- Roxygirl
  2. When making this recipe I used frozen cranberries & large oranges & then followed the list of ingredients & the directions for A GREAT TASTING SAUCE! We enjoy cranberries all year long, so this kind of thing isn't just for the winter holidays around here! I don't usually do the gelatin thing, but in this particular case, it was a very, very nice change! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]


It's just hubby and I these days. We're retired, but far from spending time in the rocking chair. I enjoy cooking, but usually just do what is quick and easy. I like to have a good supply of things to just thaw and heat in the freezer, so I usually make enough to do two or more meals at a time.
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