Ingredients

340g (12 oz) fresh cranberries
1 cup raw cane sugar
1 cup water
1 tbsp lemon juice
1 cinnamon stick

Method

1. Add all ingredients into a medium-sized pot. Bring to a simmer over medium heat, stirring occasionally to prevent the sugar from burning at the bottom.
2. Once it has come to a simmer, set a timer for 15-25 minutes to cook until the cranberries are soft and bursting, and mixture has reduced by about a third (1/3). Carefully remove cinnamon stick (some liquid may have gotten into the stick, as it is straw-like, so be sure to drain that out so it doesn’t get everywhere!).
3. Place a fine mesh sieve over a bowl large enough to hold the contents of your pot. Press cranberry sauce through the sieve to get the smooth liquid, leaving the skins behind.
4. Pour liquid into mini bundt-shaped molds or your preferred serving dishes. Chill in the refrigerator for at least 4 hours, preferably overnight, until it has set into its jelly form.
5. To remove from mold, you may need to run a soft spatula around the top edges (what will be the bottom edges once it flip out) to help loosen it and allow air between the jelly and the mold so it will slip out. Flip the mold upside down over a serving plate and tap the top lightly to help release the jelly from the mold.

Notes:

1. This is a great make-ahead recipe to save cooking time on the holidays. It can be made easily the day before and placed in the fridge, ready to serve the next day.
2. Leftovers are excellent in sandwiches (especially mixed with Homemade Mayo to make a sweet cranberry mayonnaise), added into an Apple Crisp with the apple filling, and used in my Cranberry Almond Bliss Balls recipe for a sweet holiday treat!