![]() Remove it from the heat and stir in the bloomed gelatin. Heat 1 cup cranberry juice and the sugar until simmering. Let sit for 5 minutes, until the gelatin is moistened. In a small bowl stir the gelatin into 1 cup of the cranberry juice. ![]() Place 1 cranberry in each divot of the pan and set in the fridge to chill.īloom the gelatin. Make sure to arrange them to the prettiest side of the flowers is facing out because we all know this is about looks.ģ (1/4 ounce) envelopes unflavored powdered gelatinģ 1/2 cups cranberry juice cocktail or pomegranate juice Yum! If you’d like to add edible flowers, let the jelly set until it is the consistency of egg whites, pour it into the mold and place the flowers in the jelly one at a time. You can also add a bit of clear liquor to the mix, like elderflower. The jelly will be slightly less clear and you will need to add 2 more tablespoons of sugar if using pomegranate juice.įor a clear jelly - Use white cranberry juice (or prosecco!) - every 3 cups of juice will need 2 envelopes of gelatin to set. The pictured mold uses cranberry juice, but you can also use pomegranate juice. At this point you can fold the fruit into the jelly and spoon it into the mold. ![]() To suspend fruit in a larger mold, let the cranberry jelly mixture set until it is the texture of egg whites. Pomegranate juice will also make a very tasty jelly, but it will be a bit more opaque and tart than the cranberry. This jelly has some Framboise in it, but to make it more family friendly you can substitute cranberry juice for the Framboise. If you’d like to make a larger jelly mold you can double or triple this recipe. I used Nordicware’s Charlotte Pan for this jelly, which is super cute and the little divots on top are the perfect shape to hold a cranberry or a raspberry.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |