December 2, 2013
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Jelly

Jelly

This year we wanted a touch of Wisconsin for Thanksgiving. Knowing little of Wisconsin, we fell back on nostalgia for an imaginary past. Comfort food: mashed potatoes and root mus. Turkey and pot roast. Orange cranberry relish (recipe for the bag) and cranberry sauce from the store.

I made a cherry jelly, which is like a Jell-O™ dessert but fresh. It’s pretty much a pound and a half of cherries, cooked in water and sugar for an hour, and then strained into bloomed sheet gelatin from The Modernist Pantry. Strain again into a mold, chill, unmold, and there you are. With lots of real cherry and, really, very little else, it’s light and tasty. (Obviously, I need to improve my rim wiping. Sorry!)