Red Grits Jelly

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	1 min
Total Time	6 hrs 11 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

500 g berries, mixed forest berries, frozen
1 stick cinnamon
sugar, (see note)
3 sheets gelatin

Instructions

Put the cinnamon stick with the berries in a saucepan and let it melt on a low flame, let it boil for a short time. Take it from the stove and let it cool off.
Remove the cinnamon stick, puree the berries and drain in a hair sieve. Collect the juice.
Soak the gelatine in cold water.
Measure out 300 ml of the juice, add sugar if necessary (see note) and heat gently. Dissolve the squeezed gelatine in it. Put in a flat container and cover in the refrigerator and let it set.
To serve, cut out the jelly with a cookie cutter or cut it into cubes.
Note:
The amount of sugar depends on the subsequent use.
I made the jelly as an addition to the malt beer ice cream (recipe in my profile) without any sugar, because the ice cream itself is very sweet.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.