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Ingredients
- 500g cranberry juice
- 100g sugar
- 3 gelatine sheets
- Shot glasses to serve
Method
Soften gelatine sheets in cold water, drain and set aside.
Bring juice and sugar to the boil until sugar has dissolved. Boil for a further two minutes. Take pan off the heat.
Add the gelatin sheets to the juice and stir until they are completely dissolved.Strain the mixture and pour into shot glasses.
Set in refrigerator for at least six hours.
