Name: Fancy Cranberry Sauce
Yield: 8–10 servings
Ingredients: Nonstick vegetable oil spray; 1 Tbsp. plus 1½ tsp. unflavored powdered gelatin; 1½ lb. fresh (or frozen, thawed cranberries; 4 cardamom pods, lightly crushed; 3 fresh bay leaves; Pinch of kosher salt; 1 cup unsweetened cranberry juice or water; 1½ cups plus 3 Tbsp. sugar; 2 (2x1") strips orange zest, very thinly sliced lengthwise

Homemade jelly cranberry sauce in the shape of a bundt cake.

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou

We dreamed of a sauce as sliceable and jiggly and fun as the retro canned stuff, but with deeper fruit flavor and more nuance. It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold that your cousins will never see coming and crowned with sugary orange zest and cranberries.

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Recipe notes

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