Razzy Cranberry Grape Gelatin

Prep Time 20 minutes
Cook Time 10 minutes
Level Easy
1/2-cup servings 48
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Print Recipe
  • 5 qt. Grapes, seedless, red, off stem* 6 lb.
  • 1 1/2 qt. Juice, grape or 100% grape blend
  • 18 oz. Gelatin, raspberry-flavored**
  • 5 cups Cranberry sauce, whole-berry
Directions
  1. Wash grapes thoroughly and remove stems.
  2. Process grapes in food processor until finely chopped. Remove from processor bowl and hold.
  3. In a large stainless steel sauce pot, bring grape juice to a boil. Remove from heat. Stir in gelatin until dissolved.
  4. Mix in cranberry sauce and mix/mash until dissolved.
  5. Stir in grapes and mix thoroughly.
  6. To Serve: Ladle or scoop (#8) 1/2 cup portions into 6 oz. cups or dishes and refrigerate. Chill at least 3 hours to set properly. Or place in a deep quarter hotel pan, chill and scoop after firm. *Other Fruits may be stirred into gelatin base, including dried cranberries, mango, melon, berries, apples, pears, peaches, etc. **Use sugar-free gelatin for an alternative.
Source
  1. Created by Pamela Zuberbier of St. Peter’s Lutheran School in Fond du Lac, WI for the Cranberry Marketing Committee USA / Wisconsin School Foodservice Cranberry Recipe Contest
Serving
  1. One serving provides 1⁄2 cup fruit
Nutrients per serving
  1. Calories 142 kcal, Total Fat 0.20 g, Saturated Fat 0.06g, Trans fat 0 g, Cholesterol 0 mg, Sodium 57.61 mg, Carbohydrates 34.20 g, Dietary Fiber 0.54 g, Protein 1.19 g, Vitamin C 10.55 mg, Calcium 10.44 mg, Iron 0.22 mg, Vitamin A 5.67 RE (57.95 IU), 0.41 % Calories from Saturated Fat
Cooling
  1. CCP: Cool to 70˚F or lower within 2 hours and from 70˚F to 40˚F within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.
Reheating
  1. CCP: Reheat to 165˚F or higher for 15 seconds, within 2 hours.
Sanitation instructions
  1. Wash hands and exposed parts of arms before handling food, after handling raw foods and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using an FDA recommended method.
  • 5 qt. Grapes, seedless, red, off stem* 6 lb.
  • 1 1/2 qt. Juice, grape or 100% grape blend
  • 18 oz. Gelatin, raspberry-flavored**
  • 5 cups Cranberry sauce, whole-berry
Directions
  1. Wash grapes thoroughly and remove stems.
  2. Process grapes in food processor until finely chopped. Remove from processor bowl and hold.
  3. In a large stainless steel sauce pot, bring grape juice to a boil. Remove from heat. Stir in gelatin until dissolved.
  4. Mix in cranberry sauce and mix/mash until dissolved.
  5. Stir in grapes and mix thoroughly.
  6. To Serve: Ladle or scoop (#8) 1/2 cup portions into 6 oz. cups or dishes and refrigerate. Chill at least 3 hours to set properly. Or place in a deep quarter hotel pan, chill and scoop after firm. *Other Fruits may be stirred into gelatin base, including dried cranberries, mango, melon, berries, apples, pears, peaches, etc. **Use sugar-free gelatin for an alternative.
Source
  1. Created by Pamela Zuberbier of St. Peter’s Lutheran School in Fond du Lac, WI for the Cranberry Marketing Committee USA / Wisconsin School Foodservice Cranberry Recipe Contest
Serving
  1. One serving provides 1⁄2 cup fruit
Nutrients per serving
  1. Calories 142 kcal, Total Fat 0.20 g, Saturated Fat 0.06g, Trans fat 0 g, Cholesterol 0 mg, Sodium 57.61 mg, Carbohydrates 34.20 g, Dietary Fiber 0.54 g, Protein 1.19 g, Vitamin C 10.55 mg, Calcium 10.44 mg, Iron 0.22 mg, Vitamin A 5.67 RE (57.95 IU), 0.41 % Calories from Saturated Fat
Cooling
  1. CCP: Cool to 70˚F or lower within 2 hours and from 70˚F to 40˚F within 4 more hours. Place in shallow pans with a product depth of 2 inches or less and refrigerate or place shallow pans of product into ice bath, immerse pans into ice up to product level and stir frequently. Cover and label product.
Reheating
  1. CCP: Reheat to 165˚F or higher for 15 seconds, within 2 hours.
Sanitation instructions
  1. Wash hands and exposed parts of arms before handling food, after handling raw foods and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerator if preparation is interrupted. Measure all internal product temperatures with a cleaned and sanitized thermocouple or thermometer every 2 hours. Thaw frozen product properly using an FDA recommended method.

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