This is the one I've been making for more than 10 years and it sets up perfect everytime. I smash a lot of the berries (even more) after they burst before I put it into the mold. I also use half water for the liquid instead of full Port. It was a little too "Port-y" for us. It's just not Thanksgiving without this recipe.
Jellied Cranberry and Port Sauce Gourmet | November 1991
Yield: Serves 8
a 12-ounce bag of cranberries, picked over
1 1/2 cups sugar, or to taste
1 cup Tawny Port
1 teaspoon freshly grated lemon zest
2 tablespoons fresh lemon juice, or to taste
In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.
Read More http://www.epicurious.com/recipes/food/ ... z2C89JN8oq