Jellies with pomegranate

Jellies with pomegranate

Based on 13 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-10+
100 g sugar
1 l blood orange juice
9 sheets gelatin
1 stick cinnamon
cloves
3 tbsp cranberries (dried)
pomegranate
water
red food coloring (optional)
Metric
Imperial

Utensils

  • small saucepan
  • small bowl
  • silicon mini cake mold
  • measuring cup
  • large bowl
  • cooking spoon

Nutrition per serving

Cal
122
Protein
2g
Fat
0g
Carb
26g

Step 1/6

In a small saucepan, caramelize sugar and deglaze with blood orange juice.
  • 100 sugar
  • 1 blood orange juice
  • small saucepan

In a small saucepan, caramelize sugar and deglaze with blood orange juice.

Step 2/6

Soften gelatin in cold water for approx. 8 - 10 min. Add cinnamon, cloves, cranberries, and the food coloring if desired to pan and let simmer over medium heat for approx. 10 – 15 min.
  • 9 sheets gelatin
  • 1 stick cinnamon
  • 4 cloves
  • 3 tbsp cranberries
  • water
  • red food coloring (optional)
  • small bowl

Soften gelatin in cold water for approx. 8 - 10 min. Add cinnamon, cloves, cranberries, and the food coloring if desired to pan and let simmer over medium heat for approx. 10 – 15 min.

Step 3/6

Remove cloves and cinnamon stick from saucepan and discard.

Remove cloves and cinnamon stick from saucepan and discard.

Step 4/6

Drain gelatin and add to warm juice. Stir thoroughly until dissolved.

Drain gelatin and add to warm juice. Stir thoroughly until dissolved.

Step 5/6

Pour liquid evenly into cake mold. Chill for approx. 2 – 3 hrs.
  • silicon mini cake mold
  • measuring cup

Pour liquid evenly into cake mold. Chill for approx. 2 – 3 hrs.

Step 6/6

Cut pomegranate in half and tap with a spoon to deseed. Remove jellies from the mold and garnish with pomegranate seeds. Enjoy!
  • large bowl
  • cooking spoon

Cut pomegranate in half and tap with a spoon to deseed. Remove jellies from the mold and garnish with pomegranate seeds. Enjoy!