Festive Raspberry Cherry Gelatin

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Festive Raspberry Cherry Gelatin
Jerri Farris

In many families, especially in the Midwest, molded gelatin is as much a part of holiday meals as turkey and stuffing. Favorite recipes are shared, revised, and handed down through the generations. This refreshing combination of raspberries and bing cherries might become such a favorite that your family shares it for years. Although optional, sherry adds an additional layer of flavor.

Ingredients
Jerri Farris

Ingredients

You need 6 ounces of raspberry gelatin mix, 1/2 cup of grape jelly, 1/2 cup of good sherry (not cooking sherry), 1/4 cup of lemon juice, 4 ounces of frozen raspberries and 10 ounces of bing cherries.

Melt Jelly
Jerri Farris

Melt Jelly

Heat 1/2 cup of grape jelly with 1/2 cup of water; stir until jelly is completely melted.

Dissolve Gelatin
Jerri Farris

Dissolve Gelatin

Pour 1 cup of boiling water into the gelatin mix and stir to dissolve. Add the melted jelly and stir thoroughly.

Add Water and Sherry
Jerri Farris

Add Water and Sherry

Add 1 1/2 cup of cold water OR 1 cup water and 1/2 cup of sherry.

Add Lemon Juice
Jerri Farris

Add Lemon Juice

Add 1/4 cup of lemon juice.

Chill Gelatin Until Partially Set
Jerri Farris

Chill Gelatin Until Partially Set

Rub a very small amount of grapeseed or almond oil over the inside of a gelatin mold or Bundt pan. Set in the refrigerator to cool until the gelatin is partially set -- a little firmer than the consistency of raw egg whites.

Add Fruit
Jerri Farris

Add Fruit

Stir in the raspberries and cherries. Cover and chill overnight or until firm.

Unmold the Jello
Jerri Farris

Unmold the Jello

Set the mold in a pan of warm (not hot) water for about 30 seconds. Place a plate over the mold and turn the mold upside down. Remove the mold. Serve chilled.

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