Cranberry Licorice Knox Blocks

24 servings
10 min prep time
3 hrs total time

An adaptation of Knox Gelatin’s “Knox Blocks," these honey-sweetened cranberry “finger gelatins” are quite tart, with a nice hit of anise-y flavor from the licorice root.   


1 1/2 cups 100% cranberry juice

2 envelopes unflavored gelatin

1/2 cup cold 100% cranberry juice

3 tablespoons honey

1 licorice root

Vermont Creamery Bijou


  • STEP 1

    Place 1 1/2 cups cranberry juice, honey, and licorice root in saucepan. Cook over medium-high heat until mixture comes to a simmer. Turn off heat. Allow to cool to room temperature.

  • STEP 2

    Pour cold cranberry juice into bowl; sprinkle gelatin over top. Reheat cranberry/honey/licorice to boiling. Remove licorice root. Pour hot juice into the gelatin mixture, whisking until the gelatin is completely dissolved. Pour into 13 x 9-inch baking pan; chill until firm.

  • STEP 3

    Cut into 1-inch squares or spoon into a serving dish.

  • STEP 4

    Serve alongside Vermont Creamery's Bijou, an aged goat cheese.

Tia Keenan

Tia Keenan_Image

Tia Keenan

Tia Keenan is a New York City-based cook, cheese specialist, writer, and cheese industry consultant.  She writes the “Cheese Wisely” column for the Wall Street Journal and is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016). Keenan’s work has been featured in various media outlets, including Food & Wine, The New Yorker, and The Food Network. She lives in Queens, New York with her husband - celebrated sommelier Hristo Zisovski – and her son. Learn more about Tia, and her new book The Art of the Cheese Plate, here.