Cranberry and Orange Jellies from Mary Kemp
Cranberry and Orange Jellies
After indulging in beautifully rich food, I always think you need a lighter alternative to pudding. I’m not sure where this recipe comes from but it is one I was given several years ago. It’s bright, light, especially when served in tall cocktail or champagne glasses.For those who have never made jellies and don’t feel confident about using gelatine, leaf gelatine has been a real kitchen revolution – it is so easy to use and will not leave gloopy bits in your finished dessert. All makes of gelatine vary, so check the quantities needed per pint or litre of liquid on the back of the packet. On the whole, four leaves of gelatine will set approximately 570ml (1 pint).
Serves approximately 6
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600ml cranberry juiceThe juice and zest of 2 oranges6 gelatine leaves1 stick of cinnamon�tsp ground ginger75g caster sugar
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1 Put the cranberry juice, orange zest and juice, cinnamon, sugar and ginger in a saucepan and simmer to dissolve the sugar. When the sugar has completely dissolved, remove from the heat, strain and cool.
2 Once the cranberry liquid has cooled, put the six gelatine leaves into a bowl of cold water to soften.
3 Take a small amount of the cranberry liquid and heat through in a small pan, remove the softened gelatine from the water and place it into the pan with the hot cranberry juice and stir to dissolve.
4 Once the gelatine has completely dissolved, pour it into the cooled cranberry liquid and stir well.
5 Pour into individual glasses and chill.
6 Serve with a jug of pouring cream.