Method

• 1.
  Soak the gelatine leaves in a bowl of cold water for 5 minutes.
• 2.
  Meanwhile, place the cranberry juice and sugar in a small saucepan over medium-low heat and stir until the sugar dissolves, then remove from the heat. Squeeze out the excess water from the gelatine.
• 3.
  Whisk the gelatine into the hot cranberry mixture until combined, then strain through a sieve.
• 4.
  Pour into a straight-sided container so that the liquid sits at least 1cm deep. Cover and refrigerate overnight to set.
• 5.
  To serve, cut the figs into 1cm-thick slices and casually arrange on a platter or four pretty plates. Turn the jelly out onto a board and chop into 1cm cubes (or larger if you prefer). Scatter the jelly and the berries over the figs and serve.