Side Pannel
Mulled Cranberry Clementine Jelly
Mulled Cranberry Clementine Jelly
- Recipe Submitted by ADMIN on 09/26/2007
Category: Christmas, Desserts
Ingredients List
- 4 ts Unflavored gelatin
- 2 c Cranberry cocktail
- 1/4 c Granulated sugar
- 2 Sticks cinnamon
- 1/4 ts Each whole cloves and
- -allspice
- 1 c Each seedless peeled
- -clementine segments and
- -seedless green grape halves
- 1/4 c Small fresh mint leaves-optl
Directions
In bowl, sprinkle gelatin over 1/2 cup of the cocktail; set aside.
In saucepan over medium-low heat, stir together remaining cranberry
cocktail, sugar, cinnamon, cloves and all spice; bring to boil. Remove from
heat; cover and let stand for 10 minutes. Strain to remove cinnamon and
cloves.
Stir gelatin mixture into cranberry cocktail mixture until completely
dissolved. Let cool to room temperature.
Meanwhile, decoratively arrange 1/4 cup each of the clementines and grapes
in bottom of 4 cup jelly mould or bowl. Spoon in 1/2 cup of the gelatin
mixture; cover and refrigerate for 30 minutes or until set.
Gently stir together remaining fruit, and minute leaves (if using). Spoon
into mould. Pour in all but 1/2 cup of the remaining gelatin mixture.
Cover loosely with plastic wrap an top with plate; refrigerate for 1 hour.
Remove plate and wrap; pour in reserved gelatin mixture. Cover and
refrigerate for at least 2 hours or until firmly set. (Can be refrigerated
for up to 1 day.)
In saucepan over medium-low heat, stir together remaining cranberry
cocktail, sugar, cinnamon, cloves and all spice; bring to boil. Remove from
heat; cover and let stand for 10 minutes. Strain to remove cinnamon and
cloves.
Stir gelatin mixture into cranberry cocktail mixture until completely
dissolved. Let cool to room temperature.
Meanwhile, decoratively arrange 1/4 cup each of the clementines and grapes
in bottom of 4 cup jelly mould or bowl. Spoon in 1/2 cup of the gelatin
mixture; cover and refrigerate for 30 minutes or until set.
Gently stir together remaining fruit, and minute leaves (if using). Spoon
into mould. Pour in all but 1/2 cup of the remaining gelatin mixture.
Cover loosely with plastic wrap an top with plate; refrigerate for 1 hour.
Remove plate and wrap; pour in reserved gelatin mixture. Cover and
refrigerate for at least 2 hours or until firmly set. (Can be refrigerated
for up to 1 day.)
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