Well this was fun, I didn’t realize how easy it is to make a cranberry jelly mold. I took a 12 oz package of fresh cranberries, one cup of water, and one cup of sugar, brought it to a boil and cooked it until the cranberries popped. (I did help a few along by pressing them against the side of the pan. It scratches the same itch as popping bubble wrap.) While it was hot, I strained out the hulls, then cooked the liquid some more. I tested periodically by dropping a bit on a cold plate to see if it gelled. Cranberries have enough pectin on their own that I didn’t need to add any thing else (here is an interesting article on that). When a drop gelled, I poured the liquid into silicone rose tea cake molds and put them in the fridge. To get the jelly out, I ran the back of the mold under hot water for a few seconds, until the sides released. I think they turned out quite pretty! I realize that cranberry jelly is not everyone’s favorite thing, but I quite like it. It goes well with ham, and cornbread, and surprisingly, gingerbread.