Muntrie and quandong jelly slice

This jelly slice recipe is Aunty Daphne’s, and it is the best. She suggests making it at least a day before eating, and you can change up the filling or topping flavour if you like.

Makes 8


1 packet Nice biscuits or YoYos
170g butter, melted
Mint or basil sprigs, to serve

For the quandong filling
1 cup (150g) quandongs
3 level tsp powdered gelatine
¼ cup (60ml) boiling water
400g tin condensed milk
Juice of 2 lemons

For the muntrie topping
2 cups (500 ml) cranberry juice
12g sachet powdered gelatine
250g muntries

Substitution options:
Quandongs – any stewed fruit
Muntries – Granny Smith apple


Crush biscuits by blitzing in a food processor or smashing in a bag. Stir crushed biscuits with melted butter to combine, then press firmly into a 20c square tin. Refrigerate until cold and set.

For quandong filling, place quandongs in a small saucepan over low heat, cover with water, and simmer for 5mins or until soft. In a heatproof bowl, stir gelatine into boiling water until dissolved. Add condensed milk and lemon juice, stir to combine, then spread onto biscuit base in tin. Spread stewed quandongs over the top and refrigerate until set.

For muntrie topping, place cranberry juice in a saucepan over medium heat and bring to a simmer, then whisk in gelatine until dissolved. Cool to room temperature. Scatter muntries onto stewed quandong in tin, then pour cranberry jelly mixture over the top. Refrigerate for 4 hours or until set.

Cut into rectangles and decorate with mint or basil to serve.

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