Saturday, 6 October 2007

Cranberry Jelly

Here's the first of the cranberry recipes resulting from out trip to Iroquois Cranberry Growers.

I can't think of any better name for it than jelly, but I'm aware that it is a name that involves some confusion. There's jelly, which is made of juice, sugar and pectin preserved in jars to be spread on toast. This isn't that. This is juice, lightly sweetened and set with gelatine, eaten with a spoon for dessert. Part of the problem is that this sort of thing has been so totally taken over by little packets of sugar, gelatine and chemicals that people have almost forgotten that there's a real food version. What makes it even more bizarre is that the real food version is no more work than those nasty little packets.

4 servings
3 hours 5 minutes - 5 minutes prep time

Cranberry Jelly1 cup water
1/3 cup sugar
1 cup pure cranberry juice
1 tablespoon gelatine

Put the sugar and water in a small pot and bring it to a boil, stirring regularly to dissolve the sugar.

Put the cranberry juice in a small bowl, and sprinkle the gelatine over it to dissolve. When the water boils and the sugar is dissolved, stir it into the juice. Stir until the gelatine is completely dissolved.

Either put the bowl in the fridge to set, or else divide the mixture amongst 4 small serving dishes first. Allow at least a couple of hours for the jelly to set.

1 comment:

John Routh said...

All these Thanksgiving recipes and you forgot about the pie!