Kid's Recipes
Cranberry and Fruit Jelly Cups
| ½ (125mL) | cup water |
| 1 tablespoon | gelatine |
| 2 cups (500mL) | raspberry cranberry juice |
| 400g can | diced peaches and pears, drained |
- Combine the water and gelatine a cup, microwave on high for 40 seconds or until gelatine has dissolved (or combine the water and gelatine in a heatproof bowl, place over a saucepan of boiling water and cook until gelatine dissolves).
- Combine with the raspberry cranberry juice.
- Spoon the fruit into 4 x 1 cup serving containers.
- Pour over the juice mixture.
- Refrigerate until set.
Cooking with Cranberries - preparation tips
Always remember to:
- Cook frozen cranberries just until they pop. Longer cooking brings out their bitterness and makes them mushy.
- Do not use aluminium cookware when cooking cranberries as the berries' acid reacts with aluminium and causes it to discolour. Use stainless steel, glass or porcelain.
- Eliminate foaming and over boiling when cooking frozen cranberries by adding one teaspoon of butter.
Preparing cranberries:
- Chop cranberries in a food processor, using quick on/off pulses, to save time.
- When cooking, add a little salt or ¼ teaspoon baking soda or baking powder to cranberry sauce to reduce the amount of sugar needed and bring out the cranberry flavour.
- Soak dried cranberries in warm water, orange juice or a liqueur for 20 to 30 minutes to get plumper berries which can be used as a substitute for frozen or fresh cranberries in many recipes.
- For baked goods (i.e. muffins, cakes or slices), chop frozen cranberries and toss them with sugar before stirring into the batter to improve sweetening.
