For a stunning centrepiece, use a traditional jelly mould for this wine-infused retro jelly. (A deep bowl will also work well.)
- Portion size 6 servings
- 3 cups cranberry juice
- 3 cups fresh or thawed frozen cranberries
- 1 1/4 cup granulated sugar
- 1 cup dry red wine
- 4 sprigs fresh thyme
- 3 pkg unflavoured gelatin
In saucepan, bring cranberry juice, cranberries, sugar, wine and thyme to boil; reduce heat, cover and simmer until cranberries begin to break down, about 3 minutes.
Strain through fine-mesh sieve, reserving cranberries; discard thyme. Line same sieve with 3 layers of cheesecloth. Strain again; discard seeds.
In small saucepan, add 1/2 cup water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over medium-low heat, stirring, until gelatin is melted. (Do not boil.) Stir into juice mixture. Stir in reserved cranberries.
Rinse 6-cup (1.5 L) jelly mould or deep bowl. (Do not dry.) Pour in cranberry mixture. Cover and refrigerate until set, about 12 hours. (Make-ahead: Refrigerate for up to 3 days.)
Dip mould into warm water for 5 seconds. Invert jelly onto serving platter, gently shaking to release.
Nutritional facts per tbsp: about
- Sodium 1 mg
- Sugars 4 g
- Calories 17.0
- Potassium 11 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 4 g
- Vitamin C 2.0