Jellied Cranberry Sauce
- 1 3 1/2-cup nonreactive decorative mold or 10 individual (1/3-cup) decorative molds
- 4 12-ounce bags cranberries
- 3 1/3 cups water
- 3 cups sugar
- 2 tablespoons unflavored gelatin
Bring cranberries, sugar, and 3 cups water to a boil in a 4- to 5-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 10 to 15 minutes. Pour into a large fine-mesh sieve set over a 2-quart gl...