CRANBERRY JELLY LOLLIES
PREP 5 MINUTES • COOK 5 MINUTES STAND 5 MINUTES • CHILL 4 HOURS MAKES 18
2∕3 cup cranberry juice with no added sugar 2 tbsp powdered gelatine 2 tsp pure maple syrup
Place all the ingredients in a saucepan and whisk until well combined. Stand at room temperature for 5 minutes or until the mixture looks jelly-like.
Transfer the pan to medium heat and cook, whisking, until the mixture comes to a simmer and the gelatine has dissolved. Spoon evenly into 18 2 teaspoon measure silicon ice-cube moulds.
Chill for 4 hours or until set firm. Serve chilled.
tip: You can buy small silicon ice-cube moulds from department stores. Or you could spoon the mixture into a 20cm square cake tin lined with baking paper, then cut into small pieces when set.