1/2 tsp gelatin

1 tbsp (15 ml) water

1 cup (105 g) fresh or frozen cranberries

3/4 cup (160 g) sugar

1 tbsp (15 ml) lemon juice

1 1/2 cups (190 g) frozen raspberries

In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.

In a pot, bring the cranberries, sugar and lemon juice to a boil, stirring frequently. Simmer for 5 minutes or until the mixture thickens and the cranberries pop.

Add the raspberries and bring to a boil. Continue cooking for 2 minutes, stirring constantly. Add the gelatin mixture and stir to combine. Transfer to a bowl and let cool. Cover and refrigerate until completely chilled.

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