As the holiday season begins, there’s a certain magic in the air. The days grow shorter, the air grows cooler, and everything feels just a little more festive. For many of us, Christmas is a time for reflection, a time to slow down and savor moments with family, friends, and, of course, food. The joy of the holidays is in the gathering — the memories shared over dinner and music.
I’ve always believed that food has a way of bringing us together, creating memories that endure long after the last bite is eaten. This year, I’m excited to share a new recipe that takes us back: spiced jelly cranberry cake. It’s a side dish that combines tradition and creativity, bringing together the warm spices of the season with the bright, refreshing tartness of cranberries.
When I was growing up, my family made the same holiday dishes year after year. There was the classic lasagna, green beans, the ham or chicken, and cranberry sauce. I thought a fun way to change it up would be to go back in time. In movies and photos from the 1950s, I’ve noticed a Jell-O obsession. I never understood why Americans became obsessed with this texture. Maybe it was because of the colors, or because it’s fun to eat.
I wanted to go back in time and re-create the Jell-O craze, trading the traditional cranberry sauce for a jelly cranberry cake. I don’t own a crown mold, so instead I used my 8-inch round cake pan to achieve the circular look. This gelatinous cake is vibrant, tasty and visually stunning.
What makes this cake special is the flavor. Cinnamon, cloves and allspice create a warm and comforting base that pairs beautifully with the tart, sweet cranberry. It’s a fun side dish that feels both familiar and new, plus it is an easy crowd-pleaser that’s perfect for holiday entertaining.
As much as I love the flavors of Christmas, it’s the feeling of togetherness that truly makes the season special. In the hustle and bustle of the holidays, it’s easy to overlook the simple joy of gathering around the table and sharing a meal. Whether you’re hosting a holiday dinner or bringing something fun to a gathering, a homemade side dish like this spiced jelly cranberry cake is the perfect way to share a little love and joy with those you care about.
This Christmas, I hope you take time to create something special in the kitchen. Whether it’s this cake or another family favorite, it’s the act of making something with care and sharing it with others that makes the holiday season the best season.
Spiced jelly cranberry cake
Ingredients:
- 15 grams or 2 packets of gelatin
- 12 ounces fresh cranberries
- 1/8 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 cinnamon stick
- Zest of 1 orange
- 1 1/4 cups cranberry juice or apple juice
- 1 cup sugar
Toppings:
- 3-4 rosemary sprigs
- 2 ounces sugared cranberries
Directions:
Lightly oil an 8-inch round cake pan or similarly sized Bundt pan or jelly mold. Pour the gelatin into a small bowl and quickly combine with about 2 tablespoons of water to let the gelatin bloom.
Set aside 1 tablespoon of cranberries and add the rest to a pan with the cloves, allspice, cinnamon stick, zest, cranberry juice and sugar, simmering until the cranberries begin to burst. Remove from the heat, discarding the cinnamon. Stir the now-firm gelatin into the cranberry mixture until dissolved. Pour the mixture into the mold, leave to cool, then transfer to the fridge to set.
To make sugared cranberries, heat 1 tablespoon of sugar with 2 tablespoons of water in a small pan until dissolved, then leave to cool before pouring into a shallow bowl. Coat the reserved cranberries in the sugar syrup and leave to drain on a wire rack over a sheet for 30 minutes until tacky. Coat in extra sugar and leave to set.
To release the cranberry jelly from the mold, dip the mold in a bowl of warm water for 30 seconds. Invert onto a platter or decorative plate, gently removing the mold so the cake releases.
Decorate with the frosted cranberries and rosemary sprigs.
