Red currant jelly

Ingredients for 8 servings:

• 500 g berries, mixed wild berries, frozen
• 1 stalk(s) cinnamon
• n. B. sugar, (see note)
• 3 sheets of gelatin

Instructions

Working time approx. 10 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 minute; Total time approx. 6 hours 11 minutes

German cuisine reinterpreted – Dessert component 2

Add the cinnamon stick to the berries in a saucepan and melt over low heat, then let it boil briefly. Remove from the heat and let it cool. Remove the cinnamon stick, puree the berries and let it drain in a fine sieve. Collect the juice. Soak the gelatine in cold water. Measure out 300 ml of the juice, add sugar if desired (see note) and warm gently. Dissolve the squeezed gelatine in it. Place in a shallow container, cover and leave to set in the refrigerator. To serve, cut out the jelly using a cookie cutter, for example, or cut into cubes. Note: The amount of sugar depends on how it is used afterwards. I made the jelly without any sugar as an addition to the malt beer ice cream (recipe in my profile) because the ice cream itself is very sweet.