Cranberry Jelly in a Mold
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 97
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 7
- Total: 4 hr 20 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 10 min
Ingredients
1 (8-ounce) package fresh or frozen cranberries
2 1/4 cups cranberry juice
1/2 cup sugar
3 envelopes unflavored gelatin
Nonstick cooking spray
Directions
- In a saucepan over medium-high heat, cook the cranberries, 2 cups cranberry juice, and sugar until the mixture is bubbling and the cranberries have burst. Meanwhile, sprinkle the gelatin over the remaining 1/4 cup cranberry juice to soften. Whisk the gelatin mixture into the hot cranberries. Strain this into a bowl and let cool. Spray your mold with nonstick cooking spray and pour the cooled juice into the mold. Refrigerate for at least 3 hours or overnight. To unmold, briefly dip the mold into hot water to loosen it.