Cranberry and Pomegranate Jellies
Delight your taste buds with these elegant Cranberry and Pomegranate Jellies—a sophisticated, bite-sized treat bursting with tart and fruity flavors. Made with vibrant unsweetened cranberry and pomegranate juices, these jellies are gently sweetened with granulated sugar and subtly elevated with a splash of fresh lemon juice. The recipe incorporates unflavored gelatin for a perfectly firm texture, while optional garnishes of pomegranate seeds and a dusting of powdered sugar add a touch of festive charm. This simple yet striking dessert requires minimal prep time and is the ideal make-ahead option for holiday gatherings, parties, or as a unique edible gift. Serve chilled and let these jewel-like squares add a touch of luxury to your table! Perfect for those seeking creative gelatin desserts or recipes that showcase seasonal fruits.
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Recipe Information
Ingredients
- 1.5 cups cranberry juice (unsweetened)
- 1.5 cups pomegranate juice (unsweetened)
- 2 cups granulated sugar
- 4 tablespoons unflavored gelatin powder
- 0.5 cup water
- 2 tablespoons fresh lemon juice
- 0.25 cup pomegranate seeds (optional, for garnish)
- 0.25 cup powdered sugar (optional, for dusting)
Instructions
In a medium saucepan, combine the cranberry juice and pomegranate juice over medium heat. Bring the mixture to a gentle simmer.
While the juices are heating, pour 0.5 cup of water into a small bowl and sprinkle the gelatin powder over the water. Let it bloom (absorb the water) for about 5 minutes.
Once the juices are simmering, add the granulated sugar and stir until completely dissolved.
Remove the saucepan from heat and add the bloomed gelatin mixture, stirring until the gelatin is fully dissolved and the mixture is smooth.
Stir in the fresh lemon juice to enhance the flavor.
Lightly grease an 8x8-inch square baking dish or line it with parchment paper. Pour the juice and gelatin mixture into the prepared dish, smoothing the top with a spatula if necessary.
Allow the mixture to cool to room temperature, then transfer the dish to the refrigerator. Chill for at least 4 hours, or until the mixture is completely set.
Once set, carefully remove the gelatin block from the dish. Use a sharp knife dipped in hot water to cut the jellies into 1-inch squares or other desired shapes.
Optional: If adding pomegranate seeds, gently press one seed into the top of each jelly square as a garnish.
Optional: Lightly dust the jellies with powdered sugar to prevent sticking and add a decorative touch.
Store the jellies in an airtight container in the refrigerator for up to one week. Serve chilled and enjoy!
Nutrition Facts
Calories |
2172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 533.4 g | 194% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 516.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1202 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
