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Fresh Finesse – Cherries in Champagne Jelly

Cherries in Champagne Jelly

Preparation: 8 minutes

Cooking: 1 minute

Serves: 6

 

1 cup water

1 cup caster sugar

6 teaspoons gelatine or 30gm leaf gelatine

750ml bottle of pink champagne or cranberry juice

2 cups washed, seedless cherries

Combine water and sugar in a small saucepan. Stir over low heat without boiling until sugar dissolves, then bring to boil and cook one minute. Dissolve powdered gelatine in small amount of water or if using leaves, soak in 1/2 cup water for 3-4 minutes, then squeeze out excess moisture. Add softened gelatine to hot syrup and stir until dissolved. Add champagne (or cranberry juice) to sugar syrup and cool to room temperature. Place cherries in six serving glasses. Divide the jelly between the serving glasses, pour over cherries and refrigerate until set.

 

Recipe thanks to Fresh Finesse.

Noelene Swain speaks to Harvey every Saturday at 12:45pm

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