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Aspic-style cranberry punch
Aspic-style cranberry punch

Aspic-style cranberry punch

Preparation 6 h
Cooking time 1 h 30 min


  • 1.2 L (5 cups) cranberry juice
  • 500 ml (2 cups) orange juice
  • 22 ml (1 1/2 level tbsp. or 1 25 g-packet) agar-agar*
  • 80 ml (1/3 cup) fresh or frozen cranberries
  • 250 ml (1 cup) water
  • 1 Bundt aspic mold 2.2 L

*Agar-agar is a vegetarian gelatine substitute that is eight times more powerful than traditional animal-based gelatine.


  1. Put 200 of the 250 ml of water in a pot.
  2. Use the remaining 50 ml to dissolve the agar-agar (whisk away any lumps as you would with cornstarch).
  3. Add the agar-agar mixture to the pot filled with water.
  4. Bring to a boil.
  5. Stir well for at least 2 minutes, or until the agar-agar is completely dissolved.
  6. Keep the mixture warm over low heat so it doesn’t harden and cover to prevent evaporation.
  7. Add 60 ml (1/4 cup) of this hot water mixture to 500 ml (2 cups) of cranberry juice.
  8. Stir well.
  9. Pour the lukewarm mixture into the mould.
  10. Scatter the cranberries evenly.
  11. Let set in the fridge for 30 minutes (ideally, but not necessary).
  12. Repeat these steps in order to create a second layer, this time using the orange juice.
  13. Take 250 ml (1 cup) of juice.
  14. Add 35 ml (7 tsp.) of the hot water mixture.
  15. Stir well.
  16. Pour into the mould, over the cranberry layer.
  17. Refrigerate for 30 minutes.
  18. Make a third layer by taking 500 ml (2 cups) of cranberry juice and adding 60 ml (1/4 cup) of the hot water mixture.
  19. Stir well.
  20. Pour into the mould, over the orange layer.
  21. Repeat the steps once more for each juice flavour, letting the mixture set for 30 minutes between each layer.
  22. Let the punch rest in the fridge at least 6 hours before unmoulding.
  23. Run the mould under warm water to help loosen the sides.
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