Tangy Raspberry Jelly

Tangy Raspberry Jelly

RatingDifficultyBeginner

Tangy Raspberry Jelly is the best dessert for a hot summers day, as it goes well with a nice big scoop of vanilla ice cream, and you can add fresh raspberries, strawberries, or blackberries to sprinkle in a touch of maturity to the dessert.

Prep Time20 minsCook Time10 minsTotal Time30 mins

 350 g Frozen Raspberries Thawed and drained - juice reserved
 250 ml Spring water
 375 g Cranberries Fresh are best, frozen are ok
 125 g Caster sugar
 2 cups Raspberry jelly*Use two full boxes of jelly
Directions

1

In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar.

2

Remove from heat and add jelly; stir until dissolved. Gently stir in raspberries, then pour into a two litre mould.

3

Bring mixture to a boil over medium heat, stirring frequently until the cranberries pop.

4

Refrigerate until set

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Ingredients

 350 g Frozen Raspberries Thawed and drained - juice reserved
 250 ml Spring water
 375 g Cranberries Fresh are best, frozen are ok
 125 g Caster sugar
 2 cups Raspberry jelly*Use two full boxes of jelly
Directions

Directions

1

In a saucepan, combine the reserved raspberry juice, water, cranberries and sugar.

2

Remove from heat and add jelly; stir until dissolved. Gently stir in raspberries, then pour into a two litre mould.

3

Bring mixture to a boil over medium heat, stirring frequently until the cranberries pop.

4

Refrigerate until set

Tangy Raspberry Jelly
Tangy Raspberry Jelly Recipe
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Tangy Raspberry Jelly Recipe

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