I love making food that people appreciate — the kind of meal that makes the whole table go quiet at the first bite. But you know what I kind of love more? Making food that makes the whole table shriek like kids chasing the ice-cream truck.
So, when I happened upon a “secret Jell-O” recipe in chef Hillary Sterling’s new cookbook, Ammazza! — titled for the Roman slang term, which roughly translates to “wowee!” — I knew I had to share.
“This was the defining treat of my childhood,” explains Hillary. Growing up, her Grandma Anne always kept a bowl of Jell-O in the fridge. “She added halved grapes, and they’d hover in the middle while it ‘jellified.’ It tasted so cool, refreshing, and delicious.” As adults, Hillary and her sister tried to replicate it, but never managed to get the taste just right. That’s when their grandpa clued them in to Grandma Anne’s secret ingredient: sweet liqueur. “Turns out, our favorite childhood dessert was one part Grandma, one part frat party.”
Hillary’s own adaptation is a little more cocktail-party than frat, but just as festive: a ruby-red confection, studded with plums and served in a champagne coupe. Plus, it’s incredibly simple, with less than 10 minutes of active cooking time. And while I’ll give Grandma Anne the benefit of the doubt, and say she probably wasn’t trying to inebriate her grandchildren, this recipe has almost a shot’s worth of brandy per serving (wowee, indeed!). So, let’s maybe keep it at the grown-ups table.
Grandma Anne’s Secret Jell-O
from Ammazza! by Hillary Sterling
Serves 4
1/2 cup (115 g) prunes*
3/4 cup (180 ml) brandy
1 85-gram package cherry gelatin
*It’s true, prunes are dried plums. Here, they’re essentially rehydrated in the cooking process.
In a small pot, combine the prunes and 1/2 cup (120 ml) of the brandy. Bring to a boil, then turn the heat low, and cook until the prunes absorb all the liquid (about 5 minutes). Set aside. In a separate small saucepan, bring 1 cup (240 ml) of water to a boil. Place the gelatin in a heatproof bowl, then pour the hot water over it, whisking until fully dissolved (about 2 minutes). Stir in the remaining 1/4 cup (60 ml) of brandy and 1 cup (240 ml) of cold water.
Divide half of the gelatin mixture evenly among four glasses, filling them about halfway. (“This is the time to break out your heirloom wine glasses or champagne coupes,” says Hillary. “Style and presentation meant everything to my grandmother.”) Arrange the glasses on a small sheet pan for stability. Refrigerate, uncovered, until just set (about 1 hour).
Finally, divide the steeped prunes evenly among the glasses, gently placing them on top of the set layer. Top each glass with the remaining gelatin — the fruit will “float” as it sets. Cover and refrigerate until firm but still jiggly (about 1 hour more). Serve, and enjoy!
Thank you so much, Hillary! And congratulations on your beautiful cookbook.
P.S. More fun party recipes, including a chaotic pavlova and a pasta cake.
(Photos by Kelly Puleio. Excerpted with permission from Ammazza!, on sale now from Scribner, an imprint of Simon & Schuster. Copyright © 2026 by Hillary Sterling)
