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Cranberry Ginger Jellies

I’ve wanted to try these ever since I came across this recipe in my Everyday Food magazine last winter. I was pondering what flavor to make when I saw this recipe in my Real Simple magazine and decided to combine the two. The result got mixed reviews…I actually think they were better before rolling them in sugar. The recipe calls for quite a bit of sugar but the cranberries still had a nice tartness to them. I’ll also warn you that this recipe can be a bit messy – anything that involves a blender and cranberries spells trouble in my kitchen.

Cranberry Ginger Jellies

I’ll admit, not the most photogentic of my gelatin recipes…

5 envelopes of Knox unflavored gelatin

12 oz. bag of cranberries

2 teaspoons grated ginger (you could definitely add more!)

1 1/3 cup cranberry juice (I used unsweetened cranberry/pomegranate)

1 1/2 cups sugar

Start by soaking the 5 envelopes of Knox into the 1/3 cup of juice. Cook down the cranberries and grated ginger in a saucepan and then puree in a blender (or food processor if you’re fancy). In a saucepan, dissolve the sugar into 1 cup of juice and then wisk in the cranberry puree and gelatin. Strain through a mesh sieve into an 8×8 glass pan and allow to set overnight. Cut into cubes and serve. You could also toss them in sugar just before serving but I actually preferred them without the added sugar.

Has anyone seen this Clinique ad? Almost makes me want to go out and a buy a…chubby stick? What the heck is that? Not sure how jello relates in this ad campaign but I like it!

Happy Molding!

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One Comment leave one →
  1. delish!!! one of my fav recipes to-date.

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