Cranberry Jelly With "Snow"

Serves: 4
Total Calories: 750


4 decorative glasses (about 1 cup each)
2 to 3 (3-ounce) bars paraffin wax
3 cups sugar
1 (6-ounce) can frozen cranberry juice concentrate thawed
1 cup water
1/4 cup orange juice concentrate
1 (3-ounce) pouch liquid pectin
1/4 teaspoon food color red (optional)


At least 24 hour or up to 1 month before using:

Sterilize glasses keep hot. In a small saucepan, melt paraffin over hot water keep warm.

In a 2-quart saucepan, combine sugar, cranberry juice concentrate, water and orange juice. Stirring constantly over medium heat, bring to a boil and boil for 1 minute. Stir in pectin and boil 1 minute longer. Remove from heat. Stir in food color. Skim off any foam with a metal spoon. Ladle jelly into hot glasses. Immediately cover jelly with 1/8 inch paraffin. Cool until paraffin is partially set.

Let remaining paraffin cool until cloudy and slightly firm. Beat at medium speed with a portable electric mixer or rotary beater until foamy and slightly firm. Quickly spoon onto paraffin in jelly glasses. If paraffin becomes too firm, remelt, cool and beat again. Store jelly in the refrigerator after opening.

Nutritional Facts:

Serves: 4
Total Calories: 750
Calories from Fat: 0

This Cranberry Jelly With "Snow" recipe is from the Miriam Cooks For The Holidays Cookbook. Download this Cookbook today.

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