Add some wow to your Christmas lunch with Curtis Stone's Apple Jelly Gems. Best served with roast pork, they melt to create a delicious apple sauce.
Serves88
Cook time5 mins5 minutes
Prep time10 mins10 minutes, + 5 mins standing & 2 hours chilling time
+ 5 mins standing & 2 hours chilling time
Ingredients
1½ cups (375ml) clear apple juice or cider
1½ tbs gelatine powder
1 tbs Calvados or brandy (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place ½ cup (125ml) apple juice or cider in a saucepan. Sprinkle gelatine over and set aside for 3 mins or until gelatine softens.
Step 2
Bring gelatine mixture to a simmer over medium-high heat, stirring until gelatine dissolves. Stir in remaining apple juice or cider, the Calvados or brandy, if using, and a pinch of salt.
Step 3
Pour into a 12cm x 22cm loaf pan. Spoon off any foam that rises to surface. Refrigerate for 2 hours or until set.
Step 4
Using a fork, scrape top 1.5cm surface of jelly lengthways, then crossways, forming little square-shaped pieces. Spoon gems over pork, allowing heat to melt the jelly.
