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Peach & cranberry jellies

  • 0:10 Prep
  • 0:05 Cook
  • 6 Servings


  • 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


  • 1
    Combine the cranberry juice and star anise in a medium saucepan. Bring to the boil over medium-high heat.
  • 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.
  • 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.
  • 4
    Serve the jellies with the Fruche.

Source: taste.com.au


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