Peach & cranberry jellies

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How to make Peach & cranberry jellies

  • Yield : 6
  • Prep Time : 0:10
  • Cook Time : 0:05
  • Total Time : 0:15

Ingredients

  • 750ml (3 cups) light cranberry juice with no added sugar (see note)
  • Pinch Ground Star Anise
  • 5 teaspoons gelatine powder
  • 1 x 820g can peach halves in fruit juice, drained
  • 150g strawberries, washed, hulled, halved
  • 2 x 125g ctns Vanilla Creme Fruche

Method

  • Step 1 Combine the cranberry juice and star anise in a medium saucepan. Bring to the boil over medium-high heat.
  • Step 2 Remove from heat. Sprinkle the gelatine over the cranberry mixture. Use a balloon whisk to whisk until the gelatine dissolves. Set aside for 5 minutes to cool slightly.
  • Step 3 Divide the peach and strawberries among six 250ml (1-cup) capacity serving glasses. Pour over the cranberry mixture. Cover and place in the fridge for 4 hours or until set.
  • Step 4 Serve the jellies with the Fruche.

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