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Slightly Spicy Cranberry Mold
Slightly Spicy Cranberry Mold
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A little bit sweet and a little bit sassy, this twist on a classic cranberry mold will have your guests asking for seconds.

Prep time
Bake/Cook time
Plan for

chill overnight

6 cups
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Slightly Spicy Cranberry Mold
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

chill overnight

Yield :
6 cups


  • 2 12-ounce bags fresh cranberries
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 jalapenos, seeded and finely minced
  • 1 cup water
  • Pinch salt
  • 1 can gingerale
  • 2 tablespoons unflavored gelatin (about 3 small envelops of Knox)
  • 1 tablespoon oil


  1. Lightly coat the inside of a bundt pan with a neutral flavored oil. Set aside.
  2. In large pot bring cranberries, sugar, jalapeno and water to a boil, stirring until sugar is dissolved.
  3. Lower heat and allow to cook, stirring occasionally until cranberries begin to burst and mixture gets thick and bubbly.
  4. While cranberries cook, stir together gingerale and gelatin and allow to bloom for about 5 minutes.
  5. Heat gelatin mixture in microwave about 15-30 seconds until gelatin is completely dissolved.
  6. Transfer cranberry mixture to a food processor or blender and blend until smooth. Slowly add in gelatin while food processor or blender runs.
  7. Pour into prepared bundt pan. Cover and chill overnight.
  8. To unmold, run a thin knife around edges of the mold. Tip mould to one side until jelly begins to release then tip to other sides.
  9. Place serving plate’s top side down onto top side of bundt pan and carefully turn upside down to unmold.
  10. Serve cold.


Recipe developed for Imperial Sugar by Imperial Sugar @fieldsofcake.

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