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Cranberry jelly with lychees and peaches

  • 4:20 Prep
  • 0:05 Cook
  • 8 Servings


  • 6 teaspoons powdered gelatin
  • 1/2 cup cold water
  • 1.25 litre cranberry juice drink
  • 2 x can lychees, rinsed and drained
  • 5 peaches, cut into wedges


  • 1
    Place water in a bowl and sprinkle over gelatine. Set aside for a couple of minutes or until firm. Bring the cranberry juice drink to the boil in a large saucepan then reduce the heat to low. Add the gelatine mixture and stir until it has dissolved completely. Remove from the heat and allow to cool for 15 minutes. Place lychees and peaches in a large glass bowl. Pour over the cranberry jelly mixture. Refrigerate for 3-4 hours or until set.

Source: taste.com.au


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