The holidays are coming! The holidays are coming! Time to stockpile butter and sugar. This is hands down my favorite time of the year. Baking is almost a requirement and I get to pull out all my favorite recipes. I can spend time in the kitchen making sweets, with impunity, and everyone is okay with pick-up dinners because “Mama’s baking.”
Truthfully, only about half of my holiday treats are baked goods – the rest are straight up candies. But for the next twelve days (or so), I will post a different holiday recipe, perfect for gifting to teachers, bus drivers, in-laws, neighbors – well, you know the drill!
I discovered this recipe last year and it was a big hit. I highly recommend using diluted unsweetened cranberry concentrate to cut back on what can be cloying sweetness. Feel free to experiment with flavors -- I've tried mango puree, orange and lemon. All are delicious!
Cran-Grape Fruit Jellies
Ingredients:
2/3 cup cranberry juice (use diluted unsweetened cranberry concentrate for best results!)
2 envelopes unflavored jello
¾ cup sugar
1 cup grape preserves (or cherry, or anything that appeals to you!)
Method:
1. Place 1/3 cup juice in a measuring cup and sprinkle with gelatin. Let sit 5 minutes
2. While the above is gelling, combine remaining 1/3 cup juice and ¾ cup of sugar. Bring to a boil and cook, stirring constantly, until sugar dissolves. Add preserves and whisk to combine. Return to boil and cook until thick and syrupy, about 5 more minutes.
3. Remove from heat and add gelatin mixture, whisking until smooth.
4. Pour in loaf pan and refrigerate until set (about 3 hours.)
5. Cut into cubes and roll in granulated (or sanding) sugar. Pack in individual candy-sized cupcake-style wrappers and keep cool.
