Cranberry-apple jelly with ginger

Ingredients:

• 900 g Granny Smith apples, quartered
• 4 cups cranberry juice
• 20 cm ginger root, thinly sliced
• 1 cinnamon stick
• 3/4 cup sugar
• 2 bags of 30 gr. powdered gelatin
• Cooking spray to spray the cups
• Special equipment: ribbed plastic cups with a capacity of 240 m.

Preparation:

1. Place the apples (leave the seeds), cranberry juice, ginger, and cinnamon stick in a large saucepan. Bring to a boil, then reduce the heat and simmer over medium heat until the apples are tender, about 25 minutes. Strain the contents of the saucepan through a sieve lined with cheesecloth. Do not force any of the liquid through the sieve. Drain off about 2 cups of liquid. Discard any solids.
2. Wipe the pan dry or rinse with water. Pour all but 1/4 cup of the liquid back into the pan and add the sugar. Cook over medium heat until the sugar dissolves.
3. Add the gelatin to the remaining 1/4 cup of liquid and stir. Add this mixture to the saucepan and remove from the heat. Let cool until the liquid is lukewarm.
4. Spray the insides of the glasses with cooking spray (or a few shot glasses). Once the liquid has cooled slightly, pour it into the glasses. Place on a baking sheet and refrigerate until set, about 3 hours.
5. To remove the jelly from the cups, dip them in warm water and turn them upside down onto a plate.