Cranberry and raspberry gelatin recipe

Ingredients

• 3½ cups frozen cranberries
• ⅓ cup superfine or granulated sugar
• 2½ cups water, plus extra for the gelatin
• 4 gelatin sheets
• 1½ cups frozen raspberries, plus a few extra to serve

1. Put the frozen cranberries, sugar, and 1 cup of water into a saucepan, cover, and cook over medium heat for 10-15 minutes, or until soft. Let cool.
2. Meanwhile, put the gelatin sheets in a shallow dish, cover with cold water, and let soften for 5 minutes.
3. Pour the cranberries and their cooking liquid into a food processor and process to a puree. Push the puree through a fine-mesh strainer back into the saucepan, then stir in the remaining water and warm over low heat.
4. Drain the gelatin sheets, add to the warm cranberry mixture, and stir until the gelatin has dissolved. Let cool.
5. Arrange a ring of frozen raspberries in the bottom of a 1¼-quart gelatin mold, then spoon a little of the cranberry mixture over the top. Freeze for 15-20 minutes, or until set.
6. Pour half the remaining cranberry mixture into the mold, sprinkle with half the remaining raspberries, then chill in the refrigerator for 1 hour, or until just set. Pour the remaining cranberry mixture over the raspberries and sprinkle with the remaining raspberries. Chill in the refrigerator for 4-6 hours, or until set firm.
7. Dip the mold into a bowl of hot water, count to ten, then lift it out. Invert the mold onto a plate, then–holding the mold and the plate tightly–jerk to release the gelatin. Remove the mold and serve.