We combine cran-raspberry juice with sparkling white grape juice to make a dazzling raspberry jello recipe.
We like to add fresh raspberries to enhance the flavor but any small berry would work well too.
Meanwhile, pour water into a large heatproof bowl.
Sprinkle gelatin over the water; let stand for 3 minutes.
Add the juice and stir to completely dissolve the gelatin, 2 to 3 minutes.
Add sugar and stir for 1 minute to dissolve.
Whisk in sparkling white grape (or apple juice).
The time will vary depending on the size of your bowl and how cold your refrigerator is.
After 1 hour, start checking every 5 to 10 minutes because it thickens quickly after that.
Gently but thoroughly whisk the mixture until it’s uniform.
Ladle just enough into a 6-cup mold to cover the bottom by about 1/2 inch.
Nestle 1 cup raspberries into the layer of jello, pushing it into any grooves in the mold.
Gently ladle another thin layer of jello over the fruit to help hold it in place.
Mix the remaining 1 cup of raspberries into the jello left in the bowl.
Gently ladle the mixture into the mold and smooth the top.
Cover the mold with its top or with plastic wrap, without touching the jello.
Refrigerate until very firm, about 4 hours.
To test if it’s ready, touch it with your finger.
If your finger does not stick, it’s done.
To unmold, moisten fingertips and gently pull the top edges of the jello away from the mold.
Hold it under for 20 seconds.
Take it out of the water.
Place a large plate over the mold.
Holding the mold and plate together, invert and gently shake to loosen.
Then slowly and gently pull the mold off.
Tips
Make Ahead Tip: Refrigerate for up to 3 days; unmold just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
