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Author Notes: This recipe was created because I love maraschino cherries and had just made some jelly which seemed like a great flavor for panna cotta. It is delicious, creamy and looks so impressive but really has few ingredients and is very simple. You can mold or serve in a pretty glass in regular or mini sizes. —simplycooking101
Serves 4-8 depending on serving size
Maraschino Cherry Jelly
- 1 cup maraschino cherry juice
- 1/2 cup sugar
- 3 tablespoons liquid fruit pectin
- 1 cup milk
- 1 tablespoon unflavored powdered gelatin (1 package)
- 3 cups heavy cream
- 1/3 cup honey
- 1 pinch salt
- 1 teaspoon almond extract
- Mix the sugar and juice and bring to a full roiling boil and let it boil for 2-3 minutes. Add the pectin and boil for another minute. Pour into jars and sterilize, or if you intend to use it right away, pour into a clean container and refrigerate. Make sure to do this step at least 1 day in advance to give the jelly time to set.
- Add the milk to a small microwave safe bowl and add the gelatin. Let sit for 5 minutes, then microwave for 30 seconds, checking and whisking after 15. The gelatin should be dissolved but if not, heat in 5 second increments until it does.
- In a medium bowl, add the milk/gelatin mixture, cream, honey and salt then microwave for about 2 minutes until the mixture is warm but not boiling and the honey has dissolved. Add the almond extract and set aside for 5-10 minutes to cool slightly.
- If the jelly is to thick, warm in the microwave for a few seconds, then pour a layer into your serving glass. If you intend to use a mold, spray with vegetable spray first, if you are going to use a glass, there is no need to spray.
- Add a layer of the cream mixture over the jelly and refrigerate until it sets, then add another thin layer of jelly on top or you could add a chocolate layer (use slightly warmed hot fudge sauce), Of course the final step is some maraschino cherries!
- This recipe was entered in the contest for Your Best Pudding