Mulled cranberry clementine jelly
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Unflavored gelatin |
| 2 | cups | Cranberry cocktail |
| ¼ | cup | Granulated sugar |
| 2 | Sticks cinnamon | |
| ¼ | teaspoon | Each whole cloves and allspice |
| 1 | cup | Each seedless peeled clementine segments and seedless green grape halves |
| ¼ | cup | Small fresh mint leaves-optl |
Directions
In bowl, sprinkle gelatin over ½ 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 ¼ cup each of the clementines and grapes in bottom of 4 cup jelly mould or bowl. Spoon in ½ 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 ½ 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.)
To serve, dip mould into very hot water for 20 to 30 seconds. Place serving dish over mould; invert. Makes 6 to 8 servings. Substitution: If in a hurry use one can mandarin segments ( 10 oz.) instead of fresh clementines. Typed in MMformat by cjhartlin@... Source: Canadian Living Magazine Dec.98 Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin" <cjhartlin@...> on Dec 20, 1998