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Ingredientes
- 3 pkt unflavored gelatin
- 7 c. cranberries
- 3Â 1/2 c. cranberry juice
- Â Â zest of 1 orange
- 2 x cinnamon sticks
- 6 x allspice berries
- 2 whl cloves
- 2 c. granulated sugar
Direcciones
- In a small bowl, dissolve the gelatin in 3/4 c. cool water.
- Wrap orange zest, cinnamon sticks, allspice, and cloves in cheesecloth. Tie with kitchen twine to secure ingredients inside. In a large stockpot, place cranberries and cranberry juice. Add in cheesecloth bag to the stockpot. Bring to a boil, then simmer over medium heat for 5 to 8 min, or possibly till cranberries open.
- Remove the stockpot from the heat, and throw away cheesecloth bag. Run cranberries through a food mill into a large bowl. Add in sugar to the bowl, and stir to combine. Return cranberries to the same stockpot, and cook over medium heat till mix is slightly thickened, about 8 min.
- Add in some of the heated cranberry mix to the dissolved gelatin to temper. Spoon tempered cranberry-gelatin mix into cranberry mix in original stockpot. Spoon mix into a mold, let cold slightly, and transfer to the refrigerator. Refrigeratetill hard.
- To unmold the cranberry jelly, immerse the mold in hot water to loosen the sides. Dry the mold off with a towel, and invert onto a cake stand or possibly plate; serve.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 610g | |
| Recipe makes 6 servings | |
| Calories 552 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 208mg | 9% |
| Potassium 226mg | 6% |
| Total Carbs 138.42g | 37% |
| Dietary Fiber 6.0g | 20% |
| Sugars 125.97g | 84% |
| Protein 4.37g | 7% |
