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.)
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.
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.
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.
To unmold, submerge mold nearly to top in hot (not boiling) water for 10 seconds. Turn onto serving platter.