We dreamed of a jellied cranberry sauce as sliceable and jiggly as the canned stuff, but with deeper fruit flavor and more nuance. It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold that your cousins will never see coming and crowned with sugary orange zest and cranberries. You can use a Bundt pan (we like this one) as well; they’re slightly larger so the gelatin won’t fill the pan, but that’s okay, it’ll still flip out beautifully. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.
Recipe information
Yield
8–10 servings
Ingredients
1
1½
4
3
1
1½
2
Preparation
Step 1
Lightly coat a 4-cup mold or Bundt pan with nonstick spray. Stir gelatin and ½ cup warm water in a small bowl and let sit 10 minutes.
Step 2
Set 2 Tbsp. cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10–12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatin mixture (gelatin should be completely dissolved). Slowly pour cranberry mixture into mold. Chill until completely set, at least 12 hours.
Step 3
To serve, dip mold in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mold. Invert jelly onto platter.
Step 4
Just before serving, toss orange zest, remaining 2 Tbsp. cranberries, and remaining 3 Tbsp. sugar in a small bowl to coat. Scatter over jelly.
Step 5
Do Ahead: Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.
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Reviews (26)
Back to TopHow much sumac are y'all adding? I assume it goes in the pot while it boils...
Rob
Dayton, OH
11/20/2023
Can you sub dried bay leaves or would you leave them out if you didn’t have fresh?
Katie N
11/14/2022
We make a version of this every year. We have a few vegetarian guests and I sub a can of the cranberry jell for the gelatin. I use water rather than juice to keep it from being too sweet. Add the canned cranberry with fruit and boil. I use a vintage mold and it comes out as a holiday showstopper!
Jenn C
State College, PA
11/26/2021
Whoa. This recipe made me fall in love with cranberry sauce. It made me realize the role cranberry sauce is supposed to play on my Thanksgiving plate. It also made me fall in love with Cardamom. Mmm. Whenever I bring this dish to a party, jaws are dropped (including my own). Tip: I line my molds with Crisco using a paper towel and followed their hot water method for release. The molds come out perfectly clean. A variation to consider is adding some chopped-up hibiscus fruit along with the cranberries.
Larissa S.
Austin, TX
11/15/2021
This is not a joke: I wish I added the sumac. I didn't have it on hand and I didn't add it bc I didn't think it would be a big deal, that was a bad idea. It came out really needing that citrusy note. I remade it with lemon juice and tiny bit of zest and it was a lot better! I highly recommend adding in the sumac if you have it. Sorry Andy, but you were wrong on this one!
Anonymous
Chicago, IL
11/26/2020
My husband used to like the canned cranberry until I made this. Now it’s a requirement for him and it’s an absolute showstopper on the table.
Adam B
Kenosha, Wisconsin
11/24/2020
Tastes great! I added some Sumac as Brad would’ve wanted, and it was delicious!
Utah
11/1/2020