Monday, November 26, 2012

Spiced Fruited Gelatin

OOPS!!! I somehow lost the entire bit about putting the GELATIN into this recipe! I've corrected it now. It sort of really needs it.

There was an old lady who swallowed a spider. It wriggled and jiggled and tickled inside her. She swallowed the spider to catch the fly, I don't know why she swallowed the fly.
I guess she'll die.

The spider didn't harm the old lady; she didn't die until she swallowed a horse.

Thankfully you don't have to swallow a spider to get some wiggles and jiggles tickling inside your tummies, this gelatin wiggles and jiggles too, and you won't need to follow up by swallowing a bird to catch it either, plus it is much lighter and more refreshing than the old lady's meal of fly spider bird cat dog cow and horse.

It's so easy to make your own real food gelatin, free of strange and artificial flavourings and colourings, flavourful and healthy, with no more work than making it up with that stuff from a packet.  This more involved recipe is for holiday gatherings and such, it looks beautiful when made in a mold and turned out onto a nice plate.

Spiced Fruited Gelatin

2 (12 oz) bags Frozen Mixed Berries or Berries & Cherries, defrosted & drained, juice reserved
1 batch Cranberry Sauce (see here) (may be fresh off the stove or room temperature, not chilled)
1 (20 oz) tin Pineapple Chunks, drained (do something else with the juice, can't it use in this recipe)
2 cups Tart Cherry Juice (or any red or purple juice such as berry, omit or reduce honey to compensate for sweetness)
1/2 cup Frozen Raspberry Juice Concentrate (like Welch's 100% Juice White Grape Raspberry)
2 Tbsp Unflavored Gelatin
1/2 cup Honey (or equal amount of juice to replace any omitted honey)
1 tsp Cinnamon
1/4 tsp Nutmeg
1/8 tsp Cloves
Juice from defrosted Berries (1 cup; if less add juice to make up)

Empty the frozen berries into a colander or strainer set over a bowl to catch the juices.  Allow to entirely defrost. Reserve the juices.
Drain the pineapple chunks.
Make one batch of cranberry sauce.
Bring the 2 cups of tart cherry juice to a boil.
In a large bowl, sprinkle the gelatin over the raspberry juice concentrate.
Whisk in the gelatin and allow to dissolve.
When the cherry juice comes to a boil, whisk in honey and spices.
Pour the hot cherry juice over the dissolving gelatin and whisk until the gelatin is completely dissolved.
Stir the cranberry sauce and juice reserved from defrosted berries (and any replacement juice) into the gelatin mix.
Stir in pineapple chunks.
Gently stir in defrosted berries.
Pour into a heat proof bowl or mold and chill until set.
Unmold onto a plate if desired, or serve in the bowl.

If you have a fancy jelly mold, pour it into that and unmold to serve -
it's much more fun!

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