Name: Cranberry Grappa Jelly
Cook time: 30 min
Total time: 1 day
Yield: Makes 8 servings
Ingredients: 1 1/4 pounds fresh or frozen cranberries (4 1/2 cups); 1 3/4 cups sugar; 1 3/4 cups cold water, divided; 1 cup grappa, divided; 2 (1/4-ounce) envelopes unflavored gelatin (4 1/2 teaspoons); Equipment: a 3-cup nonreactive decorative mold; Garnish: sugared cranberries and sage leaves

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Cranberry Grappa JellyDitte Isager

Laced with grappa, this lovely molded jelly works well with the robustness of all the other dishes on this menu (and cranberries and grappa bring out the best in each other).

Cooks' notes:

· Cranberry jelly can be chilled in mold up to 2 days.
· Cranberry jelly can be unmolded 1 hour ahead and chilled or kept at room temperature.

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