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Jellied Cranberry Molds

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

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

Servings
SERVING

Ingredients

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

Preparation

  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
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 2 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 2 mg
  • Sugar Content 37 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g