Weekend recipe: apple cranberry jiggle

No, that's not Chris' pet name for me. Though, it wouldn't be the worst he's come up with.
It's my (belated, again) recipe that blends a distinct flavor of the upcoming Thanksgiving holiday with gelatin, a wiggly fun food.
Ever since I decided to be a super adult and cook my own Thanksgiving a handful of years back, I've been making the cranberry sauce from scratch. Dear goddess of the harvest, it is the easiest recipe on earth...that involves cranberries. And it is super delicious. I can't look at the canned stuff the same.
Bonus! This is a recipe that can be used by adults as well as kids, or kids of all ages, or all immature adults.
Apple Cranberry Jiggle
Psstttt...hey y'all adults...I bet if you add extra powdered gelatin and a couple or dozen shots of vodka, this would make a great holiday shooter. Just sayin'... I mean, who doesn't feel like they need a drink during family holidays?

Time
15 minutes to prep and cook; must chill overnight
Ingredients and Equipment
This is going to be a two-parter. The first recipe is for the cranberry sauce, from which you'll strain off some juice to then make the jiggle. Adults get a delicious relish and babies get a fruity snack.
For the cranberry sauce, you'll need:
- 1 12-oz package of fresh cranberries (so available right now in the produce section of your grocery store; please do not use canned)
- 1 cup of unsweetened apple juice (like Motts for Tots or the natural stuff)
- 1/2 cup of sugar
- 2 cinnamon sticks
- 8 whole cloves (optional)
- sauce pan

For the jiggle, you'll need:
- 1/4 cup water (room temp is fine)
- 1 1/4-oz packet OR 1 tablespoon of plain gelatin (may be a little hard to find; check the baking aisle of your grocery store)
- 1 and 1/2 cups unsweetened apple juice
- 1/4 cup of strained cranberry sauce (just the liquid)
- sauce pan
- bowl
- sieve or other strainer
- 8-inch baking pan
- plastic wrap
Directions
To make the cranberry sauce:
- Add cranberries and 1 cup of apple juice to a sauce pan over medium heat.
- Mix in sugar and add cinnamon sticks and cloves.
- Bring to a simmer. Allow it to cook covered — though stir occasionally — until the berries have popped and softened and the mixture thickens into a syrupy stew.
- Remove from heat.

Magic

To make the jiggle:
- Mix the gelatin and water in a bowl.
- Once the cranberry sauce has cooled, ladle a portion into a sieve over a bowl and mash down to force out liquid. Strain 1/4 cup. (You can then add the mashed berry mixture back in with the rest of the cranberry sauce and store in the fridge.)

- Pour the cranberry sauce and 1 and 1/2 cups of apple juice into a sauce pan and bring to a boil. Then, remove from heat.

- Add the juices to the gelatin in the bowl and stir until the gelatin is fully dissolved.

- Pour the mixture into the baking pan, cover with plastic wrap (careful not to let the wrap touch the top of the mixture) and place in the refrigerator to chill overnight.

- Once the gelatin has set, cut into postage stamp-sized squares and serve.

My grandma's old bake ware still works

Quick warning: This jiggle is such a pretty color, but less pretty once you realize how easily it stains clothes. Thus, bibs are a must...maybe for the adults, too, especially if there's vodka involved.