Spiced Jellied Cranberry Sauce - cooking recipe

Ingredients

4 (12 ounce) bags cranberries, fresh
3 cups sugar
3 1/3 cups apple cider or 3 1/3 cups juice
6 cinnamon sticks, broken in half
4 tablespoons orange peel, grated
20 cloves, Whole
3 bay leaves
1 -2 pinch salt
2 (1/4 ounce) envelopes unflavored gelatin

Preparation

Combine all ingredients, reserving a 1/3-cup of Cider, and bring to a boil in a heavy 5-qt sauce pan; stir until sugar dissolves.
Reduce heat to a simmer; cook patially covered, stirring occasionally, until all berries have burst, 10-15 minutes.
Remove cinnamon sticks, cloves, and Bay leaves.
Pour into a large, fine-mesh sieve set over a large bowl, and let stand until all juices have drained through, about 30 minutes.
Press solids if necessary, then discard.
Stir gelatin and remaining cider together, and let stand 1 minute to soften.
In a small saucepan, bring 1 Cup drained cranberry liquid to a simmer, then add gelatin mixture and stir until just dissolved.
Add gelatin/cranberry mixture to remaining cranberry liquid, and stir well.
Pour into a lightly oiled mold or bowl and chill, covered with plastic wrap, until firmly set, at least 12 hours.