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Cranberry Jelly with Summer Berries

Cranberry jelly with summer berries from Annabel Karmel 100 Family Meals by Annabel Karmel. Everyone loves an impressive, wobbly jelly. This recipe is great for both children's parties and more adult gatherings. The jelly looks so summery, filled with mixed berries.


It’s easy to make your own jelly from fruit juice. Leaf gelatine is amazing. It dissolves like a dream every time.You should be able to buy it in large supermarkets. Alternatively you could use powdered gelatine. By setting the jelly in two layers, you will get the berries set in the jelly on top and the clear jelly underneath. I used individual plastic 150ml (¼ pint) jelly moulds, which have detachable tops – this helps to release the jelly when set.You could, however, use one large jelly mould or simply set the jelly in glass bowls.

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8 gelatine leaves (approx 12g) or 1¼ x 11g sachets powdered gelatine
600ml cranberry and raspberry juice drink or cranberry juice
40g caster sugar
175 mixed berries: raspberries, blueberries and strawberries (quartered)


Step one: To make the jelly, place the leaf gelatine in a shallow dish and pour over just enough cranberry and raspberry juice to cover. Leave to soften for about 5 minutes.

Step two: Heat half the remaining cranberry and raspberry juice with the caster sugar in a saucepan until bubbling. Mix in the softened leaf gelatine and any remaining juice, stirring until completely dissolved. Set aside to cool down a little, then stir in the rest of the cranberry and raspberry juice. (If you are using powdered gelatine, you will need to put 6 tablespoons of the cranberry and raspberry juice in a small saucepan, sprinkle the gelatine over, then leave to stand for 5 minutes. Put the pan over a low heat and let the gelatine dissolve. Stir gently but do not allow to boil. Put a quarter of the remaining juice and the sugar into a small pan and stir over a medium heat until dissolved, then mix together with the remaining cranberry and raspberry juice and the dissolved gelatine.)

Step three: Divide the berries between 6 individual jelly moulds (or use 4 x 175ml individual pudding basins) and pour over the juice until the berries are just covered. (Alternatively, you could set the jelly in one large 750ml/1½ pint jelly mould or glass bowl.) It’s a good idea to rinse the moulds first and leave a little water clinging to the sides – this can help stop the jelly from sticking. Leave in the fridge until set.


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