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This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

fresh cranberry gelatin mold
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I sort of cheated with this recipe. How, you ask? Well, I took my original recipe for my fresh cranberry sauce and the only thing I did was bloom a little gelatin in a mixture of water and cranberry juice and add it to the cranberry sauce to create the shape of the mold. I suppose its kinda like cheating because its not an entirely new recipe, but the original cranberry sauce is so darn good, there was no way I was going to change it.

cranberry gelatin mold ingredients on a table

You can definitely add the gel-ified cranberry sauce to a larger mold and have one big one for the table, but I saw these super cute mini bundt pans at the store and thought they would be great for little mini cranberry sauce molds. If you’re setting a big beautiful table for a holiday meal, its much better to have several of these within an arms length of everyone so nobody has to wait for it to be passed around. The same goes for herbed butter – so make lots of those too to go on your freshly baked rolls.

a close up of fresh cranberry gelatin mold

The bottom line – if you like to spoon your cranberry sauce – make the original. If you like to slice it – make this. Either way, it will make an impressive presentation for your guests and I guarantee they will love it!

cranberry gelatin mold on a white plate

Fresh Cranberry Gelatin Mold

Prep15 minutes
Cook15 minutes
Total30 minutes
Servings 3 mini molds
This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.



  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • zest from one orange
  • juice from 2 large valencia oranges about 3/4 cup
  • 1/4 teaspoon pumpkin pie spice
  • 12 ounces fresh cranberries rinsed
  • 1/8 cup Grand Marnier
  • 2 tablespoons water
  • 2 tablespoons unsweetened cranberry juice
  • 1 0.25 ounce packet unflavored gelatin


  • In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.
  • Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.
  • While cranberry sauce is cooking, add water and cranberry juice to small bowl and sprinkle gelatin on top. Give it a swirl and allow the gelatin to bloom for at least 5 minutes.
  • Once the cranberry sauce is done, add the gelatin mixture and stir well to combine.
  • Lightly spray a mold pan (I used three small ones) with oil and add the hot cranberry sauce. Cover with plastic wrap and allow to set and fully cool in refrigerator, at least 2 hours.
  • To serve, cover with plate and invert. If sauce doesn’t come out easily, slide a butter knife around edge to release before inverting. Serve cold.


Calories: 363kcal, Carbohydrates: 87g, Protein: 2g, Sodium: 19mg, Potassium: 145mg, Fiber: 5g, Sugar: 77g, Vitamin A: 70IU, Vitamin C: 16mg, Calcium: 40mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

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  1. 4 stars
    This recipe was definitely a hit, especially with my daughter in law at Thanksgiving. I substituted orange juice for the Marnier, but the orange flavor I found a bit intense, what with the fresh oj and orange zest already present, so will simply omit that. Also – the .25 oz. I found not sufficient to gel the recipe even with just 1 12 oz bag of cranberries, did anyone try increasing this amount, if so, by how much? Will a doubled recipe fill a typical round bundt style gelatin mold? Thanks.

    1. Oh dear! I’m terribly sorry about that! Recipe should have read 0.25oz. There are 4 in the box (1oz total) and I misread the amount. Recipe has been updated.

    1. Sorry for the late reply. I think it would be very shallow in a regular bundt pan unless you double the recipe. Did you try it?