Thursday, May 12, 2005

Cranberry-Raspberry Jellies

Cranberry-Raspberry Jellies (Adapted from Eating Well)

2 cups thawed cranberry juice cocktail concentrate, divided
4 tablespoons plus 1 teaspoon unflavored gelatin
2 2/3 cups frozen raspberries, thawed
2 cups frozen cranberries, thawed
2 teaspoons fresh grated lemon zest
2 tablespoons lemon juice
3 2/3 cups granulated sugar, divided

Coat an 8" square pan with nonstick spray. Line with enough plastic wrap so all areas inside the pan are covered - lightly and evenly coat the plastic wrap with nonstick spray.

In a small bowl, add 1/2 cup cranberry juice concentrate - sprinkle gelatin over it and let stand while you continue preparing the recipe, stirring once or twice.

In a heavy Dutch oven, add remaining 1 1/2 cups cranberry juice concentrate, raspberries, cranberries, lemon zest, lemon juice and 3 cups sugar - stir until combined. Bring to a boil, stirring, over medium-high heat.

Place a candy thermometer in the pan - boil briskly, stirring frequently, until the mixture cooks down slightly, about 6 to 7 minutes. Lower the heat to a gentle boil - cook, stirring frequently, until it reaches 244 degrees, about 25 minutes.

Remove from heat - add the gelatin mixture and stir until completely dissolved. Immediately, but carefully, pour the mixture into a fine sieve set over a nonreactive bowl. Working quickly, use a sturdy wooden spoon to force through as much juice and pulp as possible. Transfer the jelly to the prepared 8" pan. Place pan on a wire rack and let stand, uncovered, until completely set, about 3 to 4 hours. Cover and place in the refrigerator for at least 4 hours.

On a large cutting board, generously dust the surface with granulated sugar. Lift the jelly out of the pan using the plastic wrap and flip the jelly slab top-side down on the granulated sugar-covered board. Remove plastic wrap. Generously sprinkle the jelly on any exposed areas with a portion of the remaining 2/3 cup sugar.

To get clean squares, use a lightly oiled large sharp knife to first trim off the edges all the way around. Cut the piece lengthwise and crosswise into eighths, cleaning and re-oiling the knife as necessary. Roll each square in sugar until coated on all sides. Let the jellies stand, uncovered, to dry for at least 4 hours, or overnight.

Once dry, dust with additional sugar, covering all surfaces. Store in the refrigerator in a single layers - separate the layers with wax paper. Serve at room temperature.

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