Ingredients

2 envelopes unflavored gelatin

1/2 C cold water

6 cups (3 12oz Packages fresh cranberries

1 3/4 to 2 C sugar, to taste

1 C red currant jelly

2 T cognac

Preparation

  1. Soften the gelatin in the cold water.

  2. To make the filling, combine the cranberries, sugar, jelly & cognac in a saucepan & cook over low heat for 10 minutes. Do not overcook or the mixture will become too watery; the cranberries should be soft but not bursting. Remove from heat & let cool slightly. Stir in the gelatin & let cool completely.

  3. Pour the cranberry filling into the tart shell of your choice & chill for at least 1 hour.