Apple Cider Vinegar Jelly
Martin Bosley
![](https://www.cuisine.co.nz/wp-content/uploads/2021/09/Cuisine-Magazine-Guest-Chef-Martin-Bosley-Mahurangi-Oysters-with-Apple-Cedar-Vinegar-Jelly-754x1024.jpg)
tags:apple cider vinegar, jelly
Makes
enough for 2 dozen oystersPreparation
5 mins plus chillingCook
5 minsIngredients
250ml Daily Organics apple cider vinegar | |
125ml water | |
60g sugar | |
4 leaves gelatine | |
micro herbs, to serve |
Briny oysters with vinegar jelly is an ideal start to any meal.
View the recipe collection here
Instructions
1. | Combine the vinegar, water and sugar in a saucepan and bring to a simmer. |
2. | Soak the gelatine leaves in cold water for 5 minutes, then squeeze the excess water from the leaves. |
3. | Add the leaves to the saucepan and stir to dissolve over a low heat. |
4. | Pour into a shallow container and chill for 4 hours until firmly set. |
5. | Cut the jelly into cubes and put on top of the oysters. |
6. | Garnish with micro herbs. |
Photography Amber-Jayne Bain
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