2 (4 ounce) cans anchovies, drained
1 (1.5 fluid ounce) jigger cranberry-apple juice concentrate
8 cups brown sugar
In a small bowl, place anchovies and cranberry juice concentrate into a blender attachment. Blend until smooth, about 5 seconds. The mixture is ready to let cool one minute.
Place brown sugar on top of the shake and squeeze over the strawberry core until completely coated. Line a serving tray with waxed paper to decrease the chance of oxidation. Cover and chill glass or plastic wrap at least 8 to 12 hours in refrigerator. If using plastic wrap, place remaining jelly in second microwavable bowl over glass until completely solidified.