Name: Fruit Punch Cranberry Jelly
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 to 8 servings
Ingredients: Cooking spray; 1 cup white cranberry juice; 1 cup pineapple juice; 1/2 cup cherry juice; 1 pound cranberries, thawed if frozen; 1 1/2 cups sugar; Pinch of salt; 2 1/4-ounce packets unflavored gelatin powder

Level: Intermediate

Total: 40 min (plus overnight chilling)
Active: 40 min

Yield: 6 to 8 servings

Ingredients

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Cooking spray

1 cup white cranberry juice

1 cup pineapple juice

1/2 cup cherry juice

1 pound cranberries, thawed if frozen

1 1/2 cups sugar

Pinch of salt

2 1/4-ounce packets unflavored gelatin powder

Directions

Thoroughly clean and dry 2 empty 15.5-ounce bean or fruit cans. Lightly coat the insides with cooking spray and place on a rimmed baking sheet.
Combine the 3 juices in a medium saucepan; remove 1/2 cup of the juice mixture to a medium bowl and reserve. Add the cranberries, sugar and salt to the pan and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Reduce the heat to medium-low; simmer until the berries burst and the mixture slightly thickens, about 12 minutes.
Sprinkle the gelatin over the reserved juice mixture; let sit to soften and bloom, at least 5 minutes.
Transfer the cranberry mixture to a blender. Leaving the lid slightly ajar, puree until smooth. Strain through a fine-mesh sieve into the bowl with the bloomed gelatin, stirring until the gelatin dissolves. Divide between the prepared cans. Let cool to room temperature, then cover and refrigerate until set, at least 8 hours.
To serve, make holes in the bottom of the cans using a can opener. Invert over a serving dish to slide the jelly out of the can, wiggling it as needed. Slice into rounds.