Makes: 6 to 8 servings
Prep: 5 mins
Cook: 10 mins
- Cooking spray
- 2 14 ounce cans jellied cranberry sauce
- Coat a 4-cup gelatin mold with cooking spray. In a medium saucepan, melt the cranberry sauce with 1 tbsp. water over medium-low heat, stirring, until smooth and warm, 5 to 7 minutes. Pour into the mold; let cool. Cover with plastic; refrigerate overnight to set.
- Invert the mold onto a plate, tapping to release.