Red fruit jelly with vanilla sauce

Name: Red fruit jelly with vanilla sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Strawberries; 250 g Sour cherries/Shadow cherries; 200 g red currants; 125 g Raspberries; 1/2 Organic Lemon; 350 ml Sour cherry nectar; 75 g Sugar; 1 package Pudding powder "Vanilla Flavor"; 250 ml Milk; 1 package (39 g) Dessert sauce "Bourbon-Vanilla" (without cooking)

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Strawberries
250 g Sour cherries/Shadow cherries
200 g red currants
125 g Raspberries
1/2 Organic Lemon
350 ml Sour cherry nectar
75 g Sugar
1 package Pudding powder "Vanilla Flavor"
250 ml Milk
1 package (39 g) Dessert sauce "Bourbon-Vanilla" (without cooking)

Directions

1
Wash the strawberries, cherries and currants and drain well. Clean the strawberries and cut them in half or quarters depending on their size. Stone the cherries, remove the currants from the panicles. Sort the raspberries.
2
Wash the lemon hot and peel a piece of peel thinly. Squeeze the juice. Put cherry nectar, sugar, lemon juice and peel in a large pot. Add the cherries and bring to the boil.
3
Stir pudding powder and 5-6 tablespoons of cold water until smooth. Stir the pudding into the boiling nectar and let it boil while stirring for at least 1 minute. Remove lemon peel, fold in the remaining fruit and heat up briefly.
4
Put the groats in a bowl and let them cool down for 4-5 hours.
5
For the vanilla sauce, pour milk into a mixing cup. Add sauce powder and mix well with a whisk. Chill the sauce until serving. Stir just before serving.