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Sour Cherry-Rose Jellies

Here, a generous pour of rose and tart cherry juice meld beautifully in individual crimson gelatins. Loosely arranged halved fresh sweet cherries are suspended in each.

  • Yield: Makes 4

Source: Martha Stewart Living, May 2009


  • 1 3/4 cups store-bought sour cherry juice
  • 1/2 cup sugar
  • 1/4 teaspoon coarse salt
  • 1 cup dry rose wine
  • Scant 2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope)
  • 5 ounces pitted sweet cherries, halved (1 cup), plus more for serving


  1. Stir together sour cherry juice, sugar, and salt in a medium bowl until sugar dissolves. Stir in rose (you should have about 3 cups).

  2. Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat until gelatin dissolves. Strain gelatin mixture into remaining juice mixture in a bowl set in ice-water bath. Let stand, stirring occasionally, until mixture begins to gel, about 15 minutes.

  3. Stir in sweet cherries, then divide among 4 bowls. Refrigerate until just set, about 1 hour or up to overnight. Top with sweet cherries, and serve.

Cook's Notes

Consider the container as you go; by using delicate, shallow white bowls instead of gelatin molds, we highlighted the jelly's bold hue with sophisticated results.

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