Cranberry Jell

This cranberry jelly can be made up to 1 week ahead. Once fully set (after at least 4 hours of refrigeration), cover the mold tightly with plastic wrap and store in the refrigerator. Unmold just before serving by dipping the mold briefly in warm water and inverting onto a serving plate.

Store the set cranberry jelly in its mold, covered tightly with plastic wrap, in the refrigerator for up to 2 weeks. Once unmolded, the jelly should be consumed within 2-3 days. The high sugar content acts as a preservative, but refrigeration is essential as this is not a shelf-stable canned preserve.