Cranberry Grappa Jelly
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
60
Sweetness
41
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved, then briskly simmer, partially covered, stirring occasionally, until most of berries have burst and mixture is thickened, 15 to 20 minutes
2
Strain through a large fine-mesh sieve into a 2-quart measuring cup or a bowl, pressing hard on and then discarding solids
3
(You will need 2 1/2 cups liquid
4
) Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften
5
Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved
6
Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well
7
Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours
8
To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold
9
Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly
10
Keeping mold tilted, put a plate over mold, then invert jelly onto plate
11
Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved, then briskly simmer, partially covered, stirring occasionally, until most of berries have burst and mixture is thickened, 15 to 20 minutes
12
Strain through a large fine-mesh sieve into a 2-quart measuring cup or a bowl, pressing hard on and then discarding solids
13
(You will need 2 1/2 cups liquid
14
) Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften
15
Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved
16
Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well
17
Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours
18
To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold
19
Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly
20
Keeping mold tilted, put a plate over mold, then invert jelly onto plate