Christmas Jelly with Punch

Name: Christmas Jelly with Punch
Prep time: 150 min
Cook time: 45 min
Yield: 6
Cuisine: Mexicana
Ingredients: 4 cups water, for the punch; 1/2 cups sugar; 2 cinnamon sticks, for the punch; 3 sugarcanes, peeled and in thick strips, for the punch; 1 cup tejocote, for the punch; 1/2 cups prunes, for the punch; 1 1/2 cups apple, in quarters, for the punch; 1 cup guava, in quarters, for the punch; 1 envelope D'Gari® crystalline gelatin, for the punch jelly; 4 cups milk, for the milk jelly; 1 envelope D'Gari® gelatin condensed milk flavor, for the milk jelly; N/A frutal del ponche, cane, tejocote, plum, apple, and guava

D´Gari

This Christmas fruit punch jelly is an explosion of flavors! Thanks to the combination of fruits and spices, this dessert will be the ideal option to celebrate the December holidays, especially the posadas and Christmas dinners. Are you daring enough to try this Christmas punch jelly?

Did you know? The punch is not Mexican; it was invented in India and later arrived in England, where different versions were created. Nowadays, punches are also made with wine, liquor, or dairy and egg. What is your favorite?

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Reviewed by Editorial Team of Kiwilimón

Published: 13-12-2023

Preparation

1h 45 mins

45 mins

Low

In a pot, heat the water along with the sugar and cinnamon over high heat for 5 minutes; then add the cane, tejocote, and dried plum; wait for the last boil to incorporate the apple and guava. Cook for about 30 minutes or until the fruit is a little soft but not falling apart, as it will be used for assembling the jelly. Strain and reserve 1 liter of punch. Add the Gelatina D'Gari® crystal jelly and dissolve with the reserved punch.