1 Tbsp plus 1½ tsp powdered gelatine
1½ lb fresh (or frozen, thawed) cranberries
4 cardamom pods, lightly crushed
3 fresh bay leaves
Pinch of salt
1 cup unsweetened cranberry juice or water
1½ cups plus 3 Tbsp sugar
2 strips orange zest, very thinly sliced lengthwise
Lightly coat a 4-cup mould or Bundt pan with nonstick spray. Stir gelatine and ½ cup warm water in a small bowl and let sit 10 minutes.
Set 2 Tbsp cranberries aside for serving. Bring cardamom, bay leaves, salt, cranberry juice, 1½ cups sugar, and remaining cranberries to a boil in a large saucepan, stirring to dissolve sugar. Continue to cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst and juices begin to look syrupy, 10–12 minutes. Remove from heat and pick out cardamom and bay leaves; discard. Stir in gelatine mixture (gelatine should be completely dissolved). Slowly pour cranberry mixture into mould. Chill until completely set, at least 12 hours.
To serve, dip mould in a bowl of warm water and hold 30 seconds. Remove and place a platter upside down over top of mould. Invert jelly onto platter.
Just before serving, toss orange zest, remaining 2 Tbsp cranberries, and remaining 3 Tbsp sugar in a small bowl to coat. Scatter over jelly.
*Jelly (without sugared cranberries and zest) can be made 2 days ahead. Keep chilled.