Apple Ginger Jelly

Dessert, spoonable cocktail or palate cleanser? There are so many ways to serve this decidedly adult gelatin. Pick a dry appleytasting hard cider like Ardiel and be aware that none of the alcohol is cooked off in the process of making the jelly—you can substitute nonalcoholic cider if you prefer. It’s important to simmer the ginger for at least five minutes or its enzymes will keep the gelatin from setting.

1 cup (250 mL) unsweetened apple juice 2-inch (5-cm) chunk peeled ginger, cut into thin slices

1 can (473 mL) sparkling apple cider (alcoholic or equivalent amount nonalcoholic)

1 envelope gelatin, about 1 tbsp (15 mL) 1 tbsp (15 mL) honey

1/4 tsp (1 mL) edible gold foil flakes (optional)

Cape gooseberries to garnish

1 Place apple juice and sliced ginger in a small pot over medium heat. Bring to a boil, turn heat to low and simmer gently for 10 minutes or until mixture is very flavourful. Strain into a measuring cup (you will want

1/4 cup/60 mL total liquid). Return 1/4 cup

(60 mL) liquid to pot.

2 Pour about 1/4 cup (60 mL) of sparkling cider into a small bowl. Sprinkle gelatin overtop and allow to stand for 5 minutes to fully hydrate. Scrape gelatin mixture into pot with reduced apple juice and stir over low heat until gelatin has dissolved. Add honey and remaining sparkling apple cider, and stir until uniform.

3 Pour mixture into a loaf pan and sprinkle edible gold foil overtop. Chill for 4 hours or until fully set. Spoon into serving glasses and garnish each glass with a cape gooseberry.

Makes 6 small servings

WHAT TO SERVE

Intensify the apple and baking spice flavours of this light dessert with a dry apple cider. Use the same cider in the recipe preparation to get a guaranteed delicious match.

Ardiel Cider House Dry Cider LCBO 497214, 473 mL, $3.45