A juice-based, kid friendly gelatin treat featuring rainbow-hued maraschino cherries . . . (or prepare a spiked version for adult festivities)!
Rainbow Cherry Jigglers
Implements: Two flexible silicon hemisphere molds (try here– they have an amazing variety!)
Garnish: Cake sprinkles, if desired
Prepare hemisphere flexible silicon molds by wiping the mold cavities with a paper towel moistened with a a little vegetable oil (or a quick spray of unflavored PAM will also work). Then, wipe the mold cavities with a clean paper towel. This method will leave just the slightest residue, which will help unmold the gelatin without affecting the taste. Place each mold on a cookie sheet or cooling rack to provide a stable surface for handling.
Prepare your cherries. Cut the bottom end off 30 maraschino cherries. This will allow the cherries to stand up on the gelatin without toppling over. Place the cut cherries on a paper towel to drain.
1 cup juice (orange or pineapple works best – grape and cranberry juices tend to bleed into the clear layer)
1 1/4 envelopes Knox gelatin (1/4 envelope equals about 1/2 teaspoon of gelatin powder)
Place juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat.
Fill each mold cavity 1/3 full with the gelatin mixture. Place molds in refrigerator until gelatin has set, 30 to 45 minutes. Prepare clear layer.
2 cups white cranberry juice, white grape juice, or 7-up
2 1/2 envelopes Knox gelatin (1/2 envelope equals about 1 teaspoon of gelatin powder)
Place juice in a saucepan and sprinkle with the gelatin. Allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is dissolved (approximately 5 minutes). Remove from heat and set aside to cool slightly (about 15 minutes).
Credit recipe jelly-shot-test-kitchen.blogspot.com