Black-Cherry Fruit-Bats and Citrus Orange Pumpkin Fruity Cutouts

Recipe idea adapted from The Braces Cookbook by Pamela Waterman

Black-Cherry Bats:
2                 3-ounce packages black-cherry gelatin (dry)
3/4             cup water
1/2             cup grape juice
1/2             teaspoon lemon juice

Empty both packages of dry gelatin powder into a large bowl. In medium saucepan, stir together water and juice; bring to a full boil then remove pan from heat. Pour hot juice mixture slowly into bowl, stirring constantly with a large spoon. Keep stirring for two minutes or until all granules have dissolved. Add lemon juice and stir to mix.

Pour mixture into a 9-inch round or square pan and place pan in refrigerator. Chill for at least 3 hours or until firm. Cut into squares with a knife, or into bat-shapes with cookie cutters dipped in hot water. If pieces are hard to get out, set the entire pan for a minute onto a cookie sheet filled with a quarter-inch of hot water. Makes two dozen. Keep chilled.

For the Citrus Orange Pumpkins, repeat the directions with:

2                 3-ounce packages orange gelatin (dry)
3/4             cup water
1/2             cup orange juice (no pulp) or lemonade
1/2             teaspoon lemon juice

Use pumpkin-shaped cookies cutters as desired.