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Jellied Cranberry Molds

Mini-Bundt or brioche molds and cupcake liners give these individual servings their pretty shapes.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 12-oz. bag fresh cranberries
Ingredient Line: 
1 cup agave nectar
Ingredient Line: 
¾ cup ruby or tawny port
Ingredient Line: 
¼ tsp. whole allspice berries

Instructions: 

1. Bring all ingredients to a boil in saucepan. Reduce heat to medium-low, and simmer 15 minutes, or until cranberries have popped and mixture has thickened, stirring occasionally. Cool 15 minutes.

2. Press mixture through fine-mesh sieve set over bowl, until you have 2 cups thick purée; discard solids.

3. Coat 8 foil muffin-cup liners or mini-molds with cooking spray. Fill each with 1/4 cup cranberry mixture. Cover, and refrigerate 3 hours, or until set. To serve, peel back muffin liners, and pop molds onto serving plate.

Nutrition Information: 

Calories: 
155
Protein: 
1 g
Total Fat: 
0 g
Saturated Fat: 
0 g
Carbohydrates: 
40 g
Cholesterol: 
0 mg
Sodium: 
2 mg
Fiber: 
2 g
Sugar: 
37 g
Yield: 
Serves 8

Comments on this Recipe

WHERE DOES ONE PURCHASE AGAVE NECTAR AND ALLSPICE BERRIES?

The former at most health food shops, the latter in the spice section of your grocery. Best of luck.

I buy the agave nectar at my local food co-op. Probably also at Whole Foods, etc. That's where I would look for allspice berries (also look for "whole allspice".

You can get agave anywhere now including regular supermarkets like Stop & Shop and even Costco has it in bulk!