Sunset Jelly

Sunset Jelly
1 ½ cups pulp-free orange juice
1 ½ cups cranberry-raspberry juice
2+ tablespoons sugar
2 envelopes unflavored gelatin
Raspberries (optional)

1. Sprinkle 1 packet of gelatin on surface of the orange juice. Let sit five minutes.
2. Heat orange juice, gelatin, and 1 tablespoon sugar. Stir until dissolved.
4. Taste, and if desired, add more sugar one teaspoon at a time.
5. Cool slightly in refrigerator before adding to molds or serving cups.
6. Repeat Steps 1 through 5 with cranberry-raspberry juice.
7. Add layer of cranberry-raspberry juice to molds or serving cups when the orange juice gelatin is still viscous but almost solidified.
7. Refrigerate until ready to serve, garnished with raspberries.

Fruit Juice Knox Blox
Makes about 9 dozen

4 envelopes KNOX Unflavored Gelatine
1 cup cold fruit juice
3 cups fruit juice, heating to boiling
2 tablespoons sugar or honey, optional

1. Sprinkle gelatin over cold juice in large bowl; let stand 1 minute. Add hot juice and stir until gelatin completely dissolves, about 5 minutes. Stir in sugar or honey if desired. Pour into 13 x 9 x 2-inch pan.
2. Refrigerate until firm, about 3 hours. To serve, cut into 1-inch squares.

Comments: This beautiful dessert is a perfect end to a boozy, heavy meal. Wow your guests with its bright colors, texture, and what some believe to be a sobering introduction of fructose, Vitamin C and potassium.

This method is simply a modification of the “Knox Blox” recipe found on every packet of Knox’s Gelatine. It’s easy to make and modify, and I recommend tasting throughout the process. Feel free to also substitute some of the juice with alcohol, if desired.

Using individual molds allows you to be a bit lazier about the cooking process, but, if you decide to heighten the drama by using a mold, be sure to add the second layer before the first is fully congealed. Bon Appetit!