I’ve wanted to try this recipe for a long time, and the stars finally aligned this weekend. Berries were incredibly cheap at my local fruit stand and we were cursed with a heat wave in New York City which made turning the oven on impossible. I’m really disappointed I couldn’t get a better picture of this terrine. It’s delicious and the picture above really doesn’t do it justice.
To make this recipe you need enough berries to fill an 8.5 x 4 loaf pan. I used a pint of blueberries, 3 half pints of raspberries, and a half pint of blackberries. Total cost: $6.
You could certainly use 2 boxes of Jell-O, but using gelatin and your favorite juice makes it a little more special (and also less sweet). Cranberry or pomegranate juice work well since they’re slightly tart and contrast well with the sweet berries.
After the gelatin has had at least three hours to set you place the loaf pan in hot water for 20 seconds and then flip it onto a serving plate. When I first tried this I used hot water from the tap. It wasn’t hot enough so I microwaved water for 2 minutes and added that to the pan. It then flipped out easily.
Working with gelatin was so much fun it got me thinking about how I can use it next. Lemonade or ice tea cubes would be a lot of fun. Or I’ve been meaning to try this recipe for awhile. Currently they’re forecasting weekend temperatures in the mid-90s so I’m glad to have a new no bake recipe up my sleeve.
Mixed Berry Terrine
2 cups cranberry juice
2 envelopes plain gelatin
1/2 cup packed light brown sugar
2 tbsp. lemon juice
5 cups mixed ripe berries (about 3 pints)
1. Pour 1/2 cup of cranberry juice into a small bow. Sprinkle the gelatin over it, and let soften for 5 minutes.
2. Heat the sugar with 1/2 cup of cranberry juice in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove the pan from the heat and add the gelatin mixture and lemon juice, stirring until the gelatin is dissolved. Stir in the remaining 1 cup of cranberry juice.
3. Place the berries in an 8.5 x 4 inch loaf pan. Pour the juice mixture over them and press berries down so they are submerged. Refrigerate, covered, until set and thoroughly chilled, at least 3 hours, and for up to 2 days.
4. To serve run a table knife around the inside of the pan and dip the pan in VERY hot water for about 10 seconds and then invert onto a serving platter and shake to release the terrine. If it doesn’t release put the pan back in the hot water for 10 more seconds and try again.