|Photo by Jen Reece via Pinterest|
Looking around at the grocery store, it's hard to find cranberry jelly that is not loaded up with high fructose corn syrup. I contemplated whether to can up some jelly or to make Knox blocks. I went with Knox blocks because they are faster, easier, and I'm fighting off a cold. Plus, The Knox block have a heavy concentration of gelatin which can be eaten any time imparting health benefits every time one is consumed. To make my Knox blocks, I followed the directions on the back of the box; 4 envelops of gelatin, 1 C cold juice, 3 C's boiling juice--I used cran-pomegranate juice. I decided not to add extra sugar to the juice (the recipe allows honey or sugar to be added).
Fill a medium sauce pan with 3 cups of juice and heat until boiling. While you are waiting for the juice to boil, place 1C cold juice in medium-large bowl. Add to the cold juice, 4 envelopes of gelatin powder. When the juice on the stove begins to boil, remove it from the heat and add the gelled juice to it and mix until blended. Pour the mixed up juice/gel into a 9x13 inch pan and chill for three hours before serving.
Now you have an HFC free cranberry jelly for your turkey plus, a tasty way to eat gelatin without tons of chemicals.