Tangy Raspberry Jelly
Tangy Raspberry Jelly
Plain raspberry jelly becomes tangy and interesting when combined with fresh cranberries simmered in syrup until they burst.
Ingredients
Serves: 10
- 345g frozen raspberries - thawed and drained, juice reserved
- 250ml water
- 375g cranberries, fresh or frozen
- 125g caster sugar
- 2 boxes raspberry jelly
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar. Bring to a boil over medium heat, stirring frequently until the cranberries pop.
- Remove from heat and add jelly; stir until dissolved. Gently fold in raspberries, and pour into a 2 litre mould. Refrigerate until chilled.
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Reviews (5)
Used different ingredients. This was very good. We also added a can of pineapple pieces. Thank you. - 08 Oct 2008
Used different ingredients. We didn't realise when we tried to make this that we wouldn't be able to find cranberries! Even frozen. We actually made it work by straining the gelatin off whole cranberry sauce. It was so good though even with the adjustment. We did put a dab of raspberry yoghurt on top and it looked so nice for our baby shower -- everyone loved it. - 08 Oct 2008
I love this salad partly because I love anything with raspberries. The cranberries give it a little tang in contrast to the sweet berries and sugar. For personal taste I always add celery for that extra texture. I covered it with raspberry yogurt before serving. Yummy! - 08 Oct 2008
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