DESSERTS: Cherry Kanten (“Macro Jell-O”)

Cherry Kanten (“Macro Jell-o”)

1 quart Knudson’s Cherry Cider or 1 quart unfiltered apple juice

4 heaping Tablespoons agar flakes

3 cups bing cherries

1/4 teaspoon sea salt

1 heaping Tablespoon kuzu

1/2 cup water

1. Pour juice into a cooking pot and add the agar flakes.  Stir and allow to rest for 10-15 minutes.
2. Slowly bring the ingredients to a simmer.
3. Add sea salt.
4. Continue simmering with a lid on the pot, slightly ajar so the juice doesn’t boil over.
5. Cook an additional 20-30 minutes or until the agar flakes are completely dissolved.
6. To prepare cherries, wash and pull off stems.  Pit the cherries by holding a cherry in one hand and pushing the pit out with the blunt end of a chopstick.
7. In a small bowl, dissolve the kuzu in the water.
8. Slowly add the kuzu to the simmering juice, stirring continuously until the kuzu cooks and turns clear.
9. Pour the kanten in a 9 X 13 pan.

10.  Add the pitted cherries and allow to cool until the agar sets up.