Spiced Jellied Cranberry Sauce

• 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

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

bags cranberries, sugar, apple cider, cinnamon, orange peel, bay leaves, salt, unflavored gelatin

Taken from www.food.com/recipe/spiced-jellied-cranberry-sauce-299144 (may not work)