Add some sparkle to fresh seasonal fruit with a juicy little cranberry jelly and any berries that may be around. Begin this recipe a day ahead.
- Soak the gelatine leaves in a bowl of cold water for 5 minutes.
- Meanwhile, place the cranberry juice and sugar in a small saucepan over medium-low heat and stir until the sugar dissolves, then remove from the heat. Squeeze out the excess water from the gelatine.
- Whisk the gelatine into the hot cranberry mixture until combined, then strain through a sieve.
- Pour into a straight-sided container so that the liquid sits at least 1cm deep. Cover and refrigerate overnight to set.
- To serve, cut the figs into 1cm-thick slices and casually arrange on a platter or four pretty plates. Turn the jelly out onto a board and chop into 1cm cubes (or larger if you prefer). Scatter the jelly and the berries over the figs and serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set