Cranberry-apple jelly with ginger
Votes: 1
Time: 3 hours 40 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 941, total fat 48 G., saturated fats 3 G., proteins 13 G., carbohydrates 116 G., fiber 7 G., cholesterol 0 mg, sodium 71 mg, sugar 89 G.
Calories 941, total fat 48 G., saturated fats 3 G., proteins 13 G., carbohydrates 116 G., fiber 7 G., cholesterol 0 mg, sodium 71 mg, sugar 89 G.
Homemade jelly is a delicious and healthy dessert perfect for both holidays and everyday use. Simmer apples in cranberry juice, adding cinnamon and ginger for a warm, spicy note. Strain the juice, add gelatin, and pour into glasses. Once the jelly has set completely, you can eat it straight from the glasses or transfer it to plates.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g Granny Smith apples, quartered
- 4 cups cranberry juice
- 20 cm ginger root, thinly sliced
- 1 cinnamon stick
- 3/4 cup sugar
- 2 bags of 30 gr. powdered gelatin
- Cooking spray to spray the cups
- Special equipment: ribbed plastic cups with a capacity of 240 m.
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Recipes with similar ingredients: apples, cinnamon, cranberry juice, ginger root, gelatin
Cooking the dish according to the recipe:
- Place the apples (leave the seeds), cranberry juice, ginger, and cinnamon stick in a large saucepan. Bring to a boil, then reduce the heat and simmer over medium heat until the apples are tender, about 25 minutes. Strain the contents of the saucepan through a sieve lined with cheesecloth. Do not force any of the liquid through the sieve. Drain off about 2 cups of liquid. Discard any solids.
- Wipe the pan dry or rinse with water. Pour all but 1/4 cup of the liquid back into the pan and add the sugar. Cook over medium heat until the sugar dissolves.
- Add the gelatin to the remaining 1/4 cup of liquid and stir. Add this mixture to the saucepan and remove from the heat. Let cool until the liquid is lukewarm.
- Spray the insides of the glasses with cooking spray (or a few shot glasses). Once the liquid has cooled slightly, pour it into the glasses. Place on a baking sheet and refrigerate until set, about 3 hours.
- To remove the jelly from the cups, dip them in warm water and turn them upside down onto a plate.
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