Make an easy cranberry mold by boiling juice from an 11-ounce can of mandarin orange segments plus enough water to equal 1 1/4 cups total, and then combining the liquid with a 3-ounce packet of orange-flavored gelatin and stirring until the gelatin is dissolved. Next, stir in one 16-ounce can of whole-berry cranberry sauce until it is melted, and then pour the mixture into a mold, add orange segments and refrigerate for four hours.
Alternatively, use a 12-ounce bag of fresh or frozen cranberries, reserving 1/2 cup and transferring the rest to a saucepan. To the pan add 1 cup of sugar, a strip of orange zest and 2 tablespoons of water, simmering over low heat and stirring for the sugar to dissolve and the berries to become tender. Raise the heat to medium and cook until the berries break open, then reduce the flame back to low heat and add the reserved cranberries. Mix in sugar, salt and pepper to taste, and allow to cool.
Meanwhile, heat 1/2 cup of cranberry juice over low heat, and add a 1/4-ounce packet of gelatin, stirring until dissolved. Puree the cooled cranberry mixture with an extra 1/2 cup of cranberry juice, and add the gelatin mixture. Pour into a mold, and refrigerate over night.