Jelly compote with gelatin

3 servings
30 min

How to make delicious and simple jelly from compote with gelatin? Very simple! Prepare the necessary ingredients according to the list. Take clean water, not from the tap, so as not to spoil the jelly with unpleasant tastes. Compote can be taken from anyone, shop or homemade, freshly cooked or canned. I made jelly from two types of compote - a store made of white cherry and homemade cranberry. I chose cranberry compote as an example for the recipe.

Pour cold, clean water over the gelatin and leave to swell for 15 minutes. It is better to take gelatin for desserts - it is smaller and more transparent. I had the usual large crystal gelatin of pronounced yellow on hand, and it slightly brightened the cranberry compote, gave it a yellowish tint. I had to add some more concentrated juice from the berries. But in the case of pale yellow white cherry compote, the color has become more saturated and beautiful.

Remove the berries or fruits from the compote, depending on what the compote is made of, and distribute them into glasses or creams.

Strain the compote through a sieve if necessary to cut off small cuttings from the fruit. Then pour into a saucepan, place on a medium heat and bring to a boil. If necessary, add sugar to the compote to taste and mix until completely dissolved. I initially had sweet compote, so I did not add additional sugar so that the jelly did not turn out to be cloying.

Swollen gelatin can be dissolved in a separate saucepan over low heat until the crystals are completely dissolved. But this is not necessary, because well-swollen gelatin will quickly and without lumps dissolve in boiling compote.

Cool the compote lightly with the gelatin and pour over the glasses or creams with the berries. Do not pour hot compote immediately, because from a sharp temperature difference, glassware for jelly can crack.

Cool the dessert completely at room temperature, then refrigerate for 4-5 hours, or better overnight. Enjoy your meal!