Spiced Cranberry Jelly Mold

Directions

1. In a small bowl, dissolve the gelatin in 3/4 c. cool water.
2. Wrap orange zest, cinnamon sticks, allspice, and cloves in cheesecloth. Tie with kitchen twine to secure ingredients inside. In a large stockpot, place cranberries and cranberry juice. Add in cheesecloth bag to the stockpot. Bring to a boil, then simmer over medium heat for 5 to 8 min, or possibly till cranberries open.
3. Remove the stockpot from the heat, and throw away cheesecloth bag. Run cranberries through a food mill into a large bowl. Add in sugar to the bowl, and stir to combine. Return cranberries to the same stockpot, and cook over medium heat till mix is slightly thickened, about 8 min.
4. Add in some of the heated cranberry mix to the dissolved gelatin to temper. Spoon tempered cranberry-gelatin mix into cranberry mix in original stockpot. Spoon mix into a mold, let cold slightly, and transfer to the refrigerator. Refrigeratetill hard.
5. To unmold the cranberry jelly, immerse the mold in hot water to loosen the sides. Dry the mold off with a towel, and invert onto a cake stand or possibly plate; serve.
6. This recipe yields 6 to 8 servings.