Happy 4th of July!

This year, I am declaring my cooking independence to celebrate America’s National Holiday! Last year, I had ambitiously set out to recreate Martha Stewart’s Flag Tart which demanded considerable amount of prep time and $25 worth of raspberries. This Mixed Berry Terrine was a lot easier to make and equally patriotic!

Mixed Berry Terrine
Recipe courtesy of Food Everyday
Ingredients for 8:
2 envelopes (1/4 ounce each) unflavored gelatin
2 cups white grape juice
1/2 cup sugar
2 pounds mixed fresh berries. Strawberries should be hulled & halved, raspberries, blackberries & blueberries

In small bowl sprinkle gelatin over 1/4 cup grape juice.
Let soften 2-3 minutes.
In small saucepan, heat sugar with 1/4 cup grape juice over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice.
Place berries in loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely.
Refrigerate until firm, at least 3 hours.
To unmold, dip bottom of pan in hotwater about 5 seconds. Invert onto a serving platter, and shake firmly to release. Slice to serve.

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