Tuesday, December 23, 2014

Cranberry Jelly

(Inspired by my favorite Thanksgiving condiment in a can and Danielle Walker. Perfected by Debra McVay)

(Makes 4 cups)
4 cups organic cranberry juice
1/2 cup honey (optional, or could use less, depending on tartness preference)
2 Tbs. + 2 tsp. unflavored, grass-fed gelatin
1. Pour one cup of juice into a bowl, and sprinkle gelatin in. Set aside.
2. Place remaining 3 cups of juice, plus honey in saucepan and cook over medium heat. Mix and cook for 10 minutes. Do not boil.
3. Whisk hot juice into gelatin until dissolved. Pour into shallow dish, and place in refrigerator overnight. Keep refrigerated until ready to serve.