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Cranberry Grappa Jelly

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Cranberry Grappa Jelly

Cranberry Grappa Jelly

amanda

Equipment

  • - Juicer: Essential for extracting juice from cranberries efficiently.

  • - Large Cooking Pot: Needed for cooking the fruit mixture to create jelly.

  • - Sterilized Jelly Jars and Lids: Crucial for storing the finished product safely.

  • - Cooking Spoon or Ladle: Useful for stirring and serving the finished product.

  • - Candy Thermometer: Helps ensure the jelly reaches the proper gelatinization temperature.

  • - Wooden Spoon or Ladle: Useful for stirring and serving the finished product.

  • - Jelly Making Tool Set (with specialized tools such as pectin droppers or pourers): Designed specifically for making jellies and preserves.

  • - Cooling Rack: Aids in evenly cooling jars to prevent condensation during storage.

Ingredients

  • 1 1/4 pounds fresh or frozen cranberries (4 1/2 cups)

  • 1 3/4 cups sugar

  • 1 3/4 cups cold water, divided

  • 1 cup grappa, divided

  • 2 (1/4-ounce) envelopes unflavored gelatin (4 1/2 teaspoons)

  • Equipment: a 3-cup nonreactive decorative mold

  • Garnish: sugared cranberries and sage leaves

Instructions

1

Instruction 1

Bring cranberries, sugar, 1 1/2 cups water, and 3/4 cup grappa to a boil in a 4- to 5-quart heavy pot, stirring until sugar has dissolved, then briskly simmer, partially covered, stirring occasionally, until most of berries have burst and mixture is thickened, 15 to 20 minutes. Strain through a large fine-mesh sieve into a 2-quart measuring cup or a bowl, pressing hard on and then discarding solids. (You will need 2 1/2 cups liquid.)
2

Instruction 2

Stir together gelatin and remaining 1/4 cup water and let stand 1 minute to soften. Bring 1 cup drained cranberry liquid to a simmer in a small saucepan, then add gelatin mixture and stir until just dissolved. Add gelatin mixture and remaining 1/4 cup grappa to remaining 1 1/2 cups cranberry liquid and stir well. Pour cranberry sauce into lightly oiled mold and chill, covered with plastic wrap, until firmly set, at least 12 hours.
3

Instruction 3

To unmold, dip mold in a large bowl of warm water (water should reach halfway up mold) for 5 seconds, then run tip of a thin knife around edge of mold. Tilt mold sideways and tap side against a counter, turning it, to evenly break seal and loosen jelly. Keeping mold tilted, put a plate over mold, then invert jelly onto plate.
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