Red Wine Cran­berr y Jelly

Canadian Living - Holiday Entertaining - - Holiday feasts -

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.

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