Thursday, September 11, 2014

High-Bush Cranberry Gelatin Salad

High-Bush Cranberry Gelatin Salad

4 cups High-Bush Cranberries
1-1/2 cups Water
1/2 cup Sweetener (I use Wax Orchard's Fruit Sweet)
1 tsp Lemon Juice
3 packets Knox Gelatin (unflavored)
2 cups Heavy Whipping Cream
1/2 cup Sweetener (dry - sugar, splenda, etc)

1. Make sure your cranberries are clean and stem free.  I picked my own, so this was totally necessary.
2. Place the cranberries, water, and sweetener into a pan.  Place this on the stove on med-high.
Lemon juice
Water and fruit sweet
Knox gelatin

3.As soon as the water is very warm, add one packet of Knox gelatin.  Don't mix it or it will clump.  Sprinkle the gelatin over the top of the berries, let that soak into the water, then do it again until your packet of gelatin is soaked in.  Now you can stir it around.

4. Let your mixture boil for 20-30 minutes.
5. Get yourself a large bowl and a wire mesh strainer.  Dump your berries into the strainer, over the bowl.  Using a silicon spatula, press your berries to get all of the juice out while leaving the seeds in the strainer.  This should take you about 10 minutes of pressing and scraping the juice/pulp build up from the underside of the mesh strainer.  Throw the seeds in the strainer away.

Gelatin just added to my cranberries, soaking.
6. Once you have your strained juice and pulp, place your liquid back into your pot.  Heat this mixture up on medium heat, but don't boil it.  If you think you need a little extra liquid, add up to 1 cup of water.
7. Slowly add in your gelatin.  Sprinkle some gelatin, let it soak in, sprinkle more, let it soak in, etc.  Add in both remaining packets.
8. In a rectangular baking dish, place your cranberry gelatin mixture.  For a faster cooling time, put your baking dish in the freezer for 15 minutes to chill it before you put your gelatin mixture in.  Once your mixture is in the baking dish, put in the refrigerator for 2-4 hours, or until it sets up firmly.
Strained juice and pulp
9. Once your gelatin is firm, whip your whipping cream (in a mixer with a whisk attachment) until it is stiff.  Add in your sugar and whip for another 30-45 seconds.
10. In a large bowl, scrape out your gelatin mixture and break it down into small pieces with a silicon spatula.  Add your whipped cream to the bowl.  Now GENTLY fold the gelatin and whipped cream together.  This might take you 5-10 minutes, but it keeps it light and fluffy.

Folding is the act of a very gentle, controlled stir.  Essentially you're picking up the mixture, flipping your utensil over, and then you're presented with the bottom portion being on the top.  You can gently press this to further mix it.  Repeat.

11. Put in a lovely serving bowl and eat away!  I should have taken a picture of my finished product, but I didn't.  Sorry.  It was super tasty though!

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