Pomegranate Jelly

Called Jello in America and Jelly in the UK, I love all fruit jell desserts – they are the perfect end for a heavy meat meal. Pomegranate Juice is a bit dry by adding cranberry juice the flavour of pomegranate gets a chance to shine.

  • 480ml (2 cups) pomegranate juice
  •  480ml (2 cups) cranberry juice
  •  4 tablespoons unflavoured kosher gelatine powder
  •  115g (1/2 cup) sugar
  •  Pomegranate seeds (optional)

Place the gelatine in a bowl and add 120ml (1/2 cup) cranberry juice and allow to sit for about 15 minutes until the gelatine is softened.

Place the remaining cranberry juice, pomegranate juice and sugar in a saucepan. Boil until the sugar has dissolved. Add the cranberry/gelatine mixture to the pot. Bring to a boil and turn off heat. Divide the jelly mixture between dessert cups and place in the fridge for at least 4 hours until the jelly has set. Sprinkle with pomegranate seeds to garnish.

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