Red Wine Cranberr y Jelly
Hands-on time: 15 minutes
Total time: 12¼ hours
Makes: about 6 cups
For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)
3 cups cranberry juice
3 cups fresh or thawed frozen cranberries granulated sugar dry red wine sprigs fresh thyme pkg unflavoured gelatin 1¼ cups 1 cup
3 In saucepan, bring cranberry juice, cranberries, sugar, wine and thyme to boil; reduce heat, cover and simmer until cranberries begin to break down, about 3 minutes.
Strain through fine-mesh sieve, reserving cranberries; discard thyme. Line same sieve with 3 layers of cheesecloth. Strain juice mixture again; discard seeds.
In small saucepan, add ½ cup water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook gelatin mixture over medium-low heat, stirring, until melted (do not boil). Stir into juice mixture. Stir in reserved cranberries. Rinse 6-cup (1.5 L) jelly mould or deep bowl (do not dry). Pour in cranberry mixture. Cover and refrigerate until set, about 12 hours. (Make-ahead: Refrigerate for up to 3 days.)
Dip mould into warm water for 5 seconds. Invert jelly onto serving platter, gently shaking to release. per 1 tbsp: about 17 cal, trace pro, trace total fat
(0 g sat. fat), 4 g carb (trace dietary fibre, 4 g sugar),
0 mg chol, 1 mg sodium, 11 mg potassium. % RDI : 2% vit C.