the cranberries, then toss them into a pot with 1 cup water and 1 cup
2. Bring to a boil, stirring well to dissolve. Lower the heat and cover, simmering until the cranberries are soft (3-5 minutes or so). You’ll hear popping sounds as the cranberry skins begin to burst.
3. When the berries are soft, mash them up in the pot using the back of a fork. Remove from heat.
4. Pour the cranberries through a strainer, a little at a time, making sure to press them through the strainer using your fork. You want to squeeze out as much of the liquid-y cranberry as you can, removing only the pulp, so be patient, as this can be somewhat time-consuming. Scrape the outside of the strainer from time to time.
5. Toss out the pulp and return the strained sauce to the pot. Dissolve 1 pack unflavored gelatin in ¼ cup of water, then add to the strained sauce. Heat on low-medium for 2-3 minutes, and stir well to make sure that the gelatin has dissolved.
6. Pour the sauce into a jelly mold, or a glass serving bowl. Let cool completely and refrigerate until set. Serve garnished with dried cranberries.
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