1 vanilla pod, halved lengthways, or 1tsp vanilla bean paste
Dried cranberries, to garnish
Directions
Step 1
Start with the cranberry jelly: cover the seven gelatine sheets with cold water and leave to soften for 5min.
Step 2
In a pan, heat the chilled cranberry juice and caster sugar until the sugar just dissolves. Lift gelatine out of the water, squeeze out any excess liquid and add to the warm cranberry juice mixture. Stir to dissolve the gelatine (heat further if necessary).
Step 3
Divide cranberry mixture among six glasses or jam jars that will hold roughly 250ml (8fl oz). Chill until set.
Step 4
Meanwhile, make the cream jelly. Cover the three gelatine sheets in cold water and leave to soften for 5min. Pour cream into a pan and add sugar and vanilla pod or bean paste. Heat, stirring, to dissolve the sugar and help encourage the seeds out of the pod. Lift gelatine out of the water, squeeze out any excess liquid and add to warm cream mixture. Stir to dissolve (heat further if necessary). Take off the heat, lay a piece of clingfilm over the surface to stop a skin from forming and set aside at room temperature.
Step 5
When the cranberry jelly has set, carefully pour a layer of cream jelly over the surface (discarding pod) - if the cream layer is too firm you can heat it gently until just liquid (but not warm). Chill again until set. Sprinkle over a few dried cranberries before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
