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