Raspberry and Cranberry Jelly Recipe

Raspberry and Cranberry Jelly Recipes

Ingredients :

142g packet raspberry jelly

250ml raspberry and cranberry juice

115g fresh strawberries

115g raspberries (fresh or frozen)

1 large red-skinned apple, cored and chopped

Method :

Break up the jelly into a heatproof measuring jug and pour on 150ml boiling water. Stir until dissolved. Then pour in the raspberry and cranberry juice and leave until setting. Halve or quarter the strawberries, depending on their size. If using frozen raspberries, leave them in the freezer until you put the jelly to set. Prepare the apple at the last moment.

Have ready a pretty 1.2 liter mould, rinsed out with cold water. When the jelly is beginning to thicken, stir in the fruits. With frozen raspberries it will set almost immediately, so work quickly. Spoon into the mould and chill until set. Turn out the jelly on to a serving plate and serve with custard, fromage frais or frozen yogurt ice.

Serves 4 - 6

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