Cranberry and Cream Jellies

Cranberry and Cream Jellies
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Prep Time


Serves: 6


For cranberry jelly layer

7 sheets leaf gelatine
1 litre Ocean Spray® Chilled Cranberry Original Juice Drink
75g (3oz) caster sugar

For the cream jelly layer

3 sheets leaf gelatine
300ml (1/2 pint) double cream
40g (11/2oz) caster sugar
1 vanilla pod, halved lengthways, or 1tsp vanilla bean paste
Ocean Spray® Craisins® Dried Cranberries, to garnish


Start with the cranberry jelly: cover the seven gelatine sheets with cold water and leave to soften for 5min.

In a pan, heat the Ocean Spray® Chilled Cranberry Original Juice Drink until the sugar just dissolves. Lift gelatine out of the water, squeeze out any excess liquid and add to the warm cranberry juice mixture. Stir to dissolve the gelatine (heat further if necessary).

Divide cranberry mixture among six glasses or jam jars that will hold roughly 250ml (8fl oz). Chill until set.

Meanwhile, make the cream jelly. Cover the three gelatine sheets in cold water and leave to soften for 5min. Pour cream into a pan and add sugar and vanilla pod or bean paste. Heat, stirring, to dissolve the sugar and help encourage the seeds out of the pod. Lift gelatine out of the water, squeeze out any excess liquid and add to the warm cream mixture. Stir to dissolve (heat further if necessary). Take off the heat, lay a piece of clingfilm over the surface to stop a skin from forming and set aside at room temperature.

When the cranberry jelly has set, carefully pour a layer of cream jelly over the surface (discarding pod) - if the cream layer is too firm you can heat it gently until just liquid (but not warm). Chill again until set. Sprinkle over a few Craisins® Dried Cranberries before serving.

Recipe specially created by Good Housekeeping for Ocean Spray®

Cranberry and Cream Jellies

Cranberry and Cream Jellies

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