Gooseberry Jelly Recipe
Ingredients
450 g (1 lb) gooseberries topped and tailed
150 ml (1/4 pint) water
300 ml (1/2 pint) pure apple juice artificial sweetener, to taste
4 teaspoons powdered gelatine
3 tablespoons dry white wine fresh angelica leaves or fresh gooseberries, to decorate
Directions
1. Lightly oil a 900 ml (1 1/2 pint) mould.
2. Put the gooseberries into a pan with the water and simmer until soft and pulpy. Blend the fruit in a food processor until smooth.
3. Mix the puree with apple juice and artificial sweetener to taste.
4. Dissolve the gelatine in the white wine and add to the gooseberry mixture-mix thoroughly and pour into the prepared mould. Chill for 2-3 hours until set.
5. Carefully unmould the set jelly on to a serving plate, and decorate with angelica leaves or fresh gooseberries.
2. Put the gooseberries into a pan with the water and simmer until soft and pulpy. Blend the fruit in a food processor until smooth.
3. Mix the puree with apple juice and artificial sweetener to taste.
4. Dissolve the gelatine in the white wine and add to the gooseberry mixture-mix thoroughly and pour into the prepared mould. Chill for 2-3 hours until set.
5. Carefully unmould the set jelly on to a serving plate, and decorate with angelica leaves or fresh gooseberries.
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