Sunny's Apple and Ginger Cranberry Jelly Molds
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 941
- Total Fat
- 48
- Saturated Fat
- 3
- Carbohydrates
- 116
- Dietary Fiber
- 7
- Sugar
- 89
- Protein
- 13
- Cholesterol
- 0
- Sodium
- 71
- Total: 3 hr 40 min (includes chilling time)
- Active: 20 min
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
Directions
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.