FRUIT GELATIN
4 servings
Pour into a small bowl:
- 3 tablespoons cold water
Sprinkle over the top:
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
Let stand for 5 minutes. Meanwhile, bring to a simmer in a medium saucepan:
- 2 cups cranberry, grape, or apple juice
- (1 to 3 tablespoons sugar, to taste, depending on the tartness of the juice used)
Remove from the heat, add the softened gelatin, and stir 1 minute to dissolve the gelatin thoroughly. Set the bottom of the saucepan in a bowl of cold water and let the gelatin cool to lukewarm. Meanwhile, prepare:
- 1 to 1 ½ cups fruit, such as thinly sliced apples, sliced strawberries, or whole blueberries or raspberries
For a dessert with fruit on the top, divide the fruit among wet 6-ounce bowls or cups, or place it in a wet 4-cup mold, and ladle the gelatin over. If you want the fruit suspended in the dessert, chill the gelatin in a bowl until it is the thickness of unbeaten egg whites. Then stir in the fruit and pour the gelatin into the wet mold(s). Refrigerate until set, about 4 hours.
Unmold. If desired, serve with:
- (Heavy cream or Whipped Cream)