Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
We dreamed of a jellied cranberry sauce as sliceable and jiggly as the canned stuff, but with deeper fruit flavor and more nuance. It’s subtly spiced with bay leaves and cardamom, then set in a gelatin mold that your cousins will never see coming and crowned with sugary orange zest and cranberries. You can use a Bundt pan (we like this one) as well; they’re slightly larger so the gelatin won’t fill the pan, but that’s okay, it’ll still flip out beautifully. See all of the Absolutely, Positively Perfect Thanksgiving recipes here.