IBS CURO

Low FODMAP Recipe - Vodka and cranberry jelly

Ingredients

vegetable oil, for greasing

250ml/9fl oz water

250g/9oz caster sugar

250ml/9fl oz cranberry juice

25ml/1fl oz vodka

3 gelatine leaves, soaked in 3 tbsp cold water

100g/3½oz blueberries

8 fresh basil leaves

Preparation method

Grease eight small jelly moulds of your choice and line with cling film.

Place the water, sugar and cranberry juice into a pan and bring to the boil. Reduce the heat and simmer for five minutes, then remove from the heat.

Add the vodka and stir to combine.

Remove the gelatine leaves from their soaking water and place into the pan with the cranberry mixture.

Stir the cranberry mixture until it begins to thicken, then pour the mixture into a bowl.

Place a few blueberries into the bottom of each lined jelly mould.

Top up the moulds with the jelly mix, then place a basil leaf on top of each.

Transfer the jellies to the fridge to chill overnight and set.

To serve, turn out each jelly onto a small serving plate. Spoon equal amounts of the marinated fruit around each jelly.

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Vegetarian
Low FODMAP Dessert Recipes