Jellied Cranberry Molds - Yoga Journal

Jellied Cranberry Molds


Mini-Bundt or brioche molds and cupcake liners give these individual servings their pretty shapes.

  • SERVINGServings


  • 1 12-oz. bag fresh cranberries
  • 1 cup agave nectar
  • 3/4 cup ruby or tawny port
  • 1/4 tsp. whole allspice berries


  1. Bring all ingredients to a boil in saucepan. Reduce heat to medium-low, and simmer 15 minutes, or until cranberries have popped and mixture has thickened, stirring occasionally. Cool 15 minutes.
  2. Press mixture through fine-mesh sieve set over bowl, until you have 2 cups thick purée; discard solids.
  3. Coat 8 foil muffin-cup liners or mini-molds with cooking spray. Fill each with 1/4 cup cranberry mixture. Cover, and refrigerate 3 hours, or until set. To serve, peel back muffin liners, and pop molds onto serving plate.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 155
  • Carbohydrate Content: 40 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Sodium Content: 2 mg
  • Sugar Content: 37 g