Spiced Cranberry and Orange Jellies
I always like to serve a jelly at Christmas time because when there is a lot of rich food around it is so nice to have something cool, light and refreshing at the end of a meal. This one is incredibly simple, but don't be tempted to jazz it up – we've already tried that and found this simple version infinitely better. If you prefer, you can make the jelly in a 1¼ pint (725 ml) capacity jelly mould rather than wine glasses.
|1 pint (570 ml) cranberry juice|
|juice and zest 2 oranges|
|2 x 11 g sachets gelatine|
|½ level teaspoon ground ginger|
|1 stick cinnamon, broken into pieces|
|3 oz (75 g) caster sugar|
|For the frosted cranberries:|
|about 20 cranberries|
|1 egg white, lightly beaten|
|1 level tablespoon caster sugar|
|Need help with conversions?|
|You will also need four 7 fl oz (200 ml) stemmed wine glasses.|
This recipe is taken from Delia Smith’s Winter Collection. It has also appeared in Sainsbury's Magazine (Dec 1993).
First measure the cranberry juice into a jug and sprinkle in the gelatine.
Then, using a potato peeler, pare off the outer zest of the oranges and place it with the orange juice, spices, cranberry juice and sugar in a saucepan and bring everything up to just below simmering point.
Then remove from the heat and leave aside for about 2 hours until the jelly is just on the point of setting. Strain it through a nylon sieve into a jug, pour into the glasses, cover and chill until needed.
For the frosted cranberries, all you need to do is dip each berry first in the beaten egg white and then roll in caster sugar to give them a generous coating. Then leave them spread out on silicone paper (baking parchment) to become crisp.
Remove the jellies from the fridge half an hour before serving and pile about 5 frosted cranberries on top of each glass.
Note: this recipe contains raw egg.
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Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
There's something wintry about these lovely light jellies - the cider, dried fruits and cider syllabub all combine to create a great taste sensation, indulgent enough to serve at a special-occasion dinner.
Lovely light jellies for those who find a traditional Christmas pudding just a little too filling after all that goose or turkey! The cider adds frothy bubbles to the syllabub as long as you make it just before serving...
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
Jellies are always a good bet in the summer months, when all you really want is something light and refreshing. The joy of these is that they can also be made in advance, so are ideal when entertaining.
So easy to make and with almost no fat at all these jellies are a real winner, especially after Christmas when you need a respite from rich food!
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