This Cran-Raspberry Sauce (Jellied) is Kaufmann 1 approved and will require a mold of some sort.
4 cups cranberry juice ( reserve 1 cup )
8 oz raspberries fresh or frozen Blended
1 lemon juiced
1 cup xylitol
1/2 cup gelatin
Jello Mold or 13×9 baking dish
Grease 13×9 baking dish with coconut oil and set aside. In a small bowl, mix 1 cup of cranberry juice and gelatin, set aside. Get a large sauce pan, add 3 cups cranberry juice, raspberries, and lemon juice to the pot. Over medium heat bring to a simmer. Once simmering, add xylitol and mix thoroughly. Remove from heat and mix in gelatin until completely incorporated. Transfer to a greased mold, or 13×9 baking dish. Cover and let set over night. Cut into squares and serve your delicious Cran-Raspberry side dish for all to enjoy!
Cranberry & Raspberry Mini Tarts