Molded Cranberry and Wine Jelly

This charmingly retro layered cranberry jelly from the 1976 Thanksgiving issue of Gourmet is the perfect excuse to break out your grandma’s Jell-O mold. Rosé and lemon juice highlight the fruity, acidic notes of the cranberry and gelatin turns the mixture into the perfect, jewel-like jiggly accompaniment for your turkey.

4 env gelatin, divided
1½ cups rosé wine
2½ cups sugar, divided
½ cup cranberry juice
2 Tbsp. lemon juice, freshly squeezed
4 cups cranberries

In a small bowl, sprinkle 2 env gelatin over ½ cup cold water to soften for 5 minutes. In a medium saucepan, combine 1½ cups rosé wine, ¾ cup sugar, ½ cup cranberry juice and 2 Tbsp. lemon juice, heat the mixture over moderate heat, stirring, until the sugar is dissolved and bring it to the boiling point. Remove the pan from the heat, add the gelatin and stir the mixture until the gelatin is dissolved. Set the pan over a bowl of ice and let the mixture cool, stirring occasionally, until it thickens. Do not let it set. Rinse a 2 qts ornamental mold with cold water, pour in the jelly mixture and chill it for 3 hours, or until it is well set.

For the cranberry layer, in a small bowl, sprinkle 2 envelopes gelatin over ½ cup cold water to soften for 5 minutes. In a saucepan, combine 4 cups cranberries and 2¼ cups water, or enough barely to cover the berries, bring the water to a boil over moderately high heat and cook the berries for 20 minutes. Force the berries and liquid through a fine sieve into a saucepan and stir in 1¾ cups sugar. Bring to a boil, then reduce heat and simmer the purée for 5 minutes. Remove the pan from the heat, add the gelatin and stir the mixture until the gelatin is dissolved. Let the purée cool for 10 minutes. Fill the mold with the cranberry purée and chill it overnight. Dip the mold briefly in hot water, invert a chilled plate over it and invert the jelly with a sharp rap onto the plate.

Makes 8 servings.