Williams Sonoma Classic Molded Cranberry Sauce

Step 1: Lightly coat the inside of a ceramic cranberry mold with nonstick cooking spray.

Step 2: In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice, salt and the 2/3 cup water.

Step 3: Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the cranberries have burst, about 15 minutes.

Step 4: Meanwhile, pour the 2 Tbs. water into a small bowl and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes.

Step 5: Spoon 1/2 cup of the juices from the cranberries into the gelatin and stir until the gelatin has dissolved.

Step 6: Pour the gelatin mixture into the cranberry mixture and stir to combine. Pour the cranberry mixture into the prepared mold and let cool to room temperature.

Step 7: Cover loosely with plastic wrap and refrigerate for at least 8 hours or up to overnight.

Step 8: To unmold, dip the mold into a large bowl of warm water so the water reaches almost to the rim of the mold.

Step 9: Remove from the water and run a small paring knife or spatula around the inside of the mold to loosen it.

Step 10: Place a serving platter upside down on top of the mold, invert the platter and mold together and shake gently. Then lift off the mold.