Boozy Jellied Cranberries | Midwest Living

Boozy Jellied Cranberries

Boozy Jellied Cranberries

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  • Makes: 12 servings
  • Hands On 30 mins
  • Total Time 4 hrs

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Flavored with port wine, orange juice, cloves and cinnamon, our real-fruit mold packs holiday spice and a jiggly punch of throwback glamour. (And don't worry; the alcohol cooks off, so it's actually family-friendly.)


  • 1 12 - ounce bag (3 1/2 cups) fresh cranberries
  • 1 3/4 cups sugar
  • 1 cup water
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup port wine or cranberry juice
  • 2 cinnamon sticks
  • 1/8-1/4 teaspoon ground cloves
  • 1/2 cup cold water
  • 2 envelopes unflavored gelatin
  • 1/2 cup cranberry juice


  1. In a large saucepan, combine cranberries, sugar, 1 cup water, the orange juice, port, cinnamon sticks and cloves. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes, stirring occasionally (the cranberries will have only partially popped). Remove from heat; set aside to cool slightly.
  2. Pour the 1/2 cup cold water into a large bowl. Sprinkle gelatin evenly over water. Set aside 3 minutes. Bring the 1/2 cup cranberry juice to boiling in a small saucepan. Add to gelatin mixture; stir well to dissolve gelatin.
  3. Remove cinnamon sticks from cranberry mixture; add mixture to gelatin mixture. Stir to combine. Pour into a 6- to 8-cup mold. Refrigerate until fully set, at least 4 hours.
  4. To unmold, submerge mold nearly to top in hot (not boiling) water for 10 seconds. Turn onto serving platter.

Nutrition Facts

(Boozy Jellied Cranberries)

Servings Per Recipe 12, sodium (mg) 8, Potassium (mg) 82, calcium (mg) 9, iron (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 3, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, sugar (g) 32, pro. (g) 2, cal. (kcal) 151, vit. A (IU) 326, Fat, total (g) 0, vit. C (mg) 10, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 36, Niacin (mg) 0, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0

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