3 pounds Cherry purée
15 ounces Granulated sugar
1 3/4 ounces Sheet gelatin, softened
Yield: 4 pounds
1. Combine the purée and sugar in a non-reactive saucepan and heat the mixture until it reaches 110°F (43°C).
2. Add the softened sheet gelatin to the cherry purée. Stir until the gelatin...