Ive been making this the last few yrs. Its delicious and not quite as tart as plain cranberry sauce so many people like it. Sometimes I skip the raspberries and add orange zest instead to make a Cran-orange sauce. I don't have a picture of the sauce unmolded. I did that at where I brought the sauce and didn't have my camera.
Jellied Cranberry Sauce Makes about 3 1/2 cups
4 (12-ounce) bags cranberries, thawed if frozen
12 oz. raspberries
3 cups sugar
3 1/3 cups cranberry juice
1/3c. frozen orange juice concentrate
1 box unflavored gelatin (use 3 pkgs if you get 3c. of cranberry juice after straining. Use all of it if theres more)
Bring cranberries,raspberries, Orange juice concentrate,
sugar, and 3 cups cranberry juice 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 glass measure or a bowl and let stand until all juices have
drained through, about 30 minutes. If necessary, press on solids until
there is enough juice to measure 3 cups, then discard solids.
Stir together gelatin and remaining 1/3 cup cranberry juice and let stand 1 minute to soften.
Bring 1 cup drained cranberry liquid to a simmer in a
small saucepan, then add gelatin mixture and stir until just dissolved.
Add gelatin mixture to remaining cranberry liquid and stir well. Pour
cranberry sauce into lightly oiled mold and chill, covered with plastic
wrap, until firmly set, at least 12 hours.
To unmold, run tip of a thin knife between edge of mold
and cranberry sauce. Tilt mold sideways and tap side of mold against a
work surface, turning it, to evenly break seal and loosen cranberry
sauce. Keeping mold tilted, invert a plate over mold, then invert
cranberry sauce onto plate.
Cooks' notes: ·Cranberry sauce can be chilled in mold up to 2 days.Cranberry sauce can be unmolded 1 hour ahead and chilled or kept at room temperature.