Sunny's Apple and Ginger Cranberry Jelly Molds

Name: Sunny's Apple and Ginger Cranberry Jelly Molds
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 4 servings
Ingredients: 2 pounds Granny Smith apples, quartered; 4 cups cranberry juice; One 8-inch piece fresh ginger, sliced; 1 cinnamon stick; 3/4 cup sugar; Two 1-ounce packages unflavored gelatin; Nonstick cooking spray, for the party cups

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Level: Easy

Total: 3 hr 40 min (includes chilling time)
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 3 hr 40 min (includes chilling time)
Active: 20 min

Yield: 4 servings

Ingredients

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2 pounds Granny Smith apples, quartered

4 cups cranberry juice

One 8-inch piece fresh ginger, sliced

1 cinnamon stick

3/4 cup sugar

Two 1-ounce packages unflavored gelatin

Nonstick cooking spray, for the party cups

Directions

Watch how to make this recipe.

Special equipment:

8-ounce ridged party cups

Add the apples (seeds and all), cranberry juice, ginger and cinnamon stick to a large pot. Bring to a boil, then reduce the heat and steep on medium until the apples are mushy, about 25 minutes. Strain the contents of the pot using a fine-mesh sieve and a moist paper towel or cheesecloth. Do not press anything through the sieve. Allow to drip to about 2 cups of liquid. Discard the solids.
Wipe the pot clean or rinse with water. Pour all but 1/4 cup of the liquid back into the pot and add the sugar. Cook on medium high until the sugar dissolves.
Add the gelatin to the reserved 1/4 cup liquid and stir. Stir this into the pot and remove from the heat. Let cool until just warm.
Coat the inside of four 8-ounce ridged party cups (or several shot glass-size party cups) with cooking spray (you may want to double the cups so you don't warp them). Once the liquid has cooled a bit, divide among the cups. Place on a tray and refrigerate until firm, about 3 hours.
To unmold, dunk the sides of the cups in warm water and wiggle out the jelly.