Fruit Salad with Figs and Cranberry Jelly

Ingredients

2 cups cranberry juice

1/2 cup powdered sugar

Gelatin

8 figs

75 g blueberries

75 g raspberries

Soak the gelatin in cold water for 5 minutes. Sheet gelatin (6 sheets) is preferred, but if you don't have it, use regular powdered gelatin. Dissolve the powdered sugar in the cranberry juice over medium heat, stirring. Remove from heat. Mix the juice with the gelatin (follow the package instructions if necessary). Strain.

Pour into a rectangular pan and refrigerate overnight to set. Slice the figs and arrange them on a platter or in small bowls. Cut the jelly into 1 cm cubes (or any other size you prefer).

 Top with berries and jelly and serve. You can add a scoop of ice cream or cherry sorbet for pure dessert perfection.

Enjoy!