None of these ingredients need to be exact. In a medium-sized saucepan
over medium heat, add everything but the gelatin
and the last 1/2 cup of hot water. Boil for 20 minutes or so, until cranberries break up and it begins to look like cranberry sauce. While it's boiling, in a separate bowl mix the hot water and gelatin
together with a whisk, and then stir it into the cranberries. (If lumps form, pour the water/gelatin
mixture through a strainer into the pan of cranberries, but if your water is hot and you whisk quickly, it should be fine.) NOTE that if you want your cranberry gelatin totally smooth you can strain it with a fine mesh strainer
, but I like the little bits of tart cranberry fruit in there and don't mind the occasional seed.