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
Print Recipe
Pin Recipe 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.
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