My holiday mantra this year is “keep it simple” and these sparkling jellies are simplicity in a glass. Made of cranberry juice and a splash of Grand Marnier, these grown-up jellies are both sweet and tart. I’ve dusted the rims of sherry glasses with fine sugar before pouring in the fortified juice. Once the gelatin does its magic in the refrigerator, the jelly can be topped with a boozy little cranberry marinated in liqueur and rolled in fine sugar.
Makes 2 Cups
■ 2 cups cranberry juice
■ 2 Tbsp Grand Marnier
■ 1 package (1 Tbsp) unflavoured gelatin
■ Optional garnish: whole cranberries, soaked overnight in Grand Marnier and rolled in fine sugar just before serving.
In a small saucepan, heat one cup of cranberry juice. When the juice is warm, add the gelatin and stir until dissolved. Pour the mixture into a large measuring cup with a spout and add the balance of the cranberry juice and the Grand Marnier. Mix until combined and cool slightly.
If you wish to add sugar to the rim of your glassware, do this before you add the cranberry juice. Pour the sugar onto a small plate. Dip the rim of your glassware into a bit of water and then onto the plate with the sugar. Fill the sugar-rimmed glassware with the cooled cranberry juice mixture. Refrigerate until set.
If desired, garnish with cranberry.
Serve chilled, with small spoons.
Note: Port can be substituted for the Grand Marnier if you don’t mind an opaque, rather than clear, jelly.
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