Usuba
Wine Jelly with Cranberry and Rosemary
Transparent jelly with berry flavor and rosemary aroma. Made with cranberry syrup base with the addition of wine and gelatin. Suitable as a standalone dessert or as a garnish for ice cream and cottage cheese dishes.
- Prep
- 720 min
- Cooking
- 30 min
- Total
- 750 min
- Standard serving
- 170.5 g
Ingredients
Total 5
Instructions
- 1
Step 1
In a large saucepan, mix cranberries, sugar, wine, rosemary and 500 ml of water. Bring to a boil, stirring until the sugar dissolves. Simmer over low heat for 8 minutes.
Pour the mixture into a sieve lined with cheesecloth and let it stand for 10 minutes so that the liquid drains into a bowl. Discard the berry skins and rosemary.
Check the volume of the syrup obtained. If more than 800 ml — reduce it to the desired volume. If less — add water. The result should be approximately 800 ml of syrup.
- 2
Step 2
In a saucepan, mix gelatin and 200 ml of water. Let it sit for 1 minute to bloom.
Heat over medium heat, stirring, until the gelatin is completely dissolved. Pour into the berry syrup and stir well.
- 3
Step 3
Pour the mixture into a clean glass baking dish. Use a spoon to remove the foam from the surface.
Cover the form with plastic wrap and place in the refrigerator for 12 hours until completely set.
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