This gelee, topped with a slice of clementine, can contribute to a vivid centerpiece at the wedding dinner table.



Ingredient Checklist


Instructions Checklist
  • Slice off top and bottom 1/8 inch of clementines. Cut away peel and pith, keeping fruit intact. Cut crosswise into 1/4-inch slices; place each in a 4-ounce timbale mold set on a rimmed baking sheet.

  • Mix gelatin and the 3 tablespoons water in a small bowl; let sit for 5 minutes until softened.

  • Combine white cranberry juice and the 1 cup water in a 1-quart measuring cup. Transfer 2 cups of the liquid to a small saucepan; heat over medium heat until simmering. Turn off heat. Add softened gelatin; stir until completely dissolved. Return hot mixture to measuring cup; stir in red cranberry juice.

  • Pour just enough of mixture into each mold to cover clementine slice. Refrigerate until set, about 10 minutes, then fill with remaining mixture. Refrigerate until firm, about 1 hour, or up to overnight.

  • To unmold, dip mold into warm water for about 10 seconds. Use fingers to pry edges of gelee away from mold. Invert mold onto dish; remove. Chill until ready to serve.