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Cranberry-Port Gelatin
Rocco Fuhrman

Cranberry-Port Gelatin

This Cranberry-Port Gelatin offers a sophisticated blend of tart cranberries and subtle port, creating a vibrant, shimmering treat. It’s light, refreshing, and boasts a wonderfully smooth texture that simply melts in your mouth.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 6 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups unsweetened cranberry juice
  • ½ cup ruby port wine
  • ¼ cup water
  • 3 tablespoons granular unflavored gelati
  • ¼ cup erythritol or monk fruit sweetener
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • Fresh cranberries and mint sprigs for garnish (optional)

Method
 

  1. Bloom the Gelatin: In a small heatproof bowl, sprinkle the gelatin over cold water. Stir briefly and let sit for 5-10 minutes.
  2. Heat the Liquids: Combine cranberry juice and port wine in a saucepan. Heat until warm but not boiling.
  3. Dissolve Gelatin and Sweetener: Remove from heat, add bloomed gelatin, whisk until dissolved. Stir in sweetener, vanilla, and sea salt.
  4. Strain (Optional but Recommended): Strain the mixture into a bowl or directly into serving molds.
  5. Pour and Chill: Pour the mixture into molds and let cool at room temperature. Then refrigerate for 4-6 hours or overnight.
  6. Unmold and Serve: Dip the mold in warm water to unmold, garnish, and serve.

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 4-5 days.