JELLY CUPS RECIPES

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JUICY JELLY CUPS | SAINSBURY'S RECIPES



Juicy jelly cups | Sainsbury's Recipes image

These fruity cups are the ideal snack for summer holidays – whether you're out for a picnic or out in the garden   Tip: you will need 24 curved jelly moulds that can hold 18-20ml water in each cup

Provided by Sainsbury's Team

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 24

Number Of Ingredients 2

pack Hartley’s lime jelly
raspberries by Sainsbury's (100g approx.)

Steps:

  • Make up the jelly according to the packet instructions using half the water recommended. Leave to cool slightly. 

    At the bottom of each of the 24 curved jelly moulds, add two raspberries. Top up with the lime jelly liquid and then transfer to the fridge. Leave to set overnight and then turn the jellies out of the jelly moulds and onto a chopping board.

Nutrition Facts : Calories 10 calories, FatContent 0.0 grams, SaturatedFatContent 0.0 grams, SugarContent 2.2 grams, SodiumContent 0.0 milligrams salt, CarbohydrateContent 2.2 grams, FiberContent 0.0 grams, ProteinContent 0.0 grams

MARZIPAN CUPS WITH CURRANT JELLY RECIPE: HOW TO MAKE IT



Marzipan Cups with Currant Jelly Recipe: How to Make It image

These bite-size beauties look and taste gourmet, but they're easy to make and boast a delicate almond flavor. The hidden jelly surprise and pretty nut accent make them a nice addition to any treats tray. You can make them in advance and freeze them for up to three months, if you like. —Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 60 minutes

Cook Time 15 minutes

Yield about 7 dozen.

Number Of Ingredients 13

2 cups butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
FILLING:
1 can (8 ounces) almond paste
1/2 cup sugar
2 large eggs
1/2 teaspoon almond extract
1 cup red currant jelly
84 whole almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Refrigerate 1 hour or until firm., Preheat oven to 350°. Using well-floured hands, press tablespoonfuls of dough onto bottoms and up the sides of greased mini-muffin cups., For filling, in a small bowl, mix almond paste and sugar until blended. Add eggs and extract. Place 1/2 teaspoon jelly in each cup; top with 1 teaspoon almond mixture. Place one almond on top of each cup. Bake 15-18 minutes or until golden brown. Cool in pans 5 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 108 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 53mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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