Clementine, pomegranate and cranberry jelly
- November 2019
- Serves 10
- Hands-on time 25 min, plus at least 4 hours chilling
We’ve combined festive flavours of clementine, pomegranate and cranberry to create this fruity Christmas jelly.
Feeling nostalgic? These rhubarb and Bird’s custard jellies will spark childhood memories.
- no fat
- 40.3g (40.3g sugars)
- 1 litre clementine or orange juice
- 500ml pomegranate juice
- 500ml cranberry juice
- 200g caster sugar
- 6 x 6.5g Dr Oetker’s Vege-gel sachets (from large supermarkets; see Know-how)
- 100g pomegranate seeds to serve
You’ll also need…
- 2.3 litre bundt tin, lightly greased with sunflower oil
- Put the clementine/orange juice in one large pan and the pomegranate and cranberry juice in another. Add 100g caster sugar to each pan.
- Sprinkle 2 of the Vege-gel sachets over the clementine/orange juice, put the pan over a medium heat and bring slowly to the boil, stirring. Keep stirring as you simmer it for 5-7 minutes. Pour the mixture into the bundt tin and chill for 1 hour.
- When the clementine/orange jelly feels almost set, use the tines of a fork to carefully make grooves on the surface. Sprinkle the remaining 4 sachets of Vege-gel over the cranberry and pomegranate juice, then heat and stir as in step 2. Leave to cool for 3-4 minutes, then ladle the cranberry and pomegranate juice on top of the set clementine jelly and chill for at least 3 hours to set completely (see Make Ahead).
- When ready to serve, dip the outside of the bundt tin in a large bowl of hot water, about halfway up the tin, then turn out onto a serving plate. Scatter with pomegranate seeds and serve.
Complete the recipe to the end of step 3 up to 1 day ahead and keep chilled.
Regular gelatine used to set jellies isn’t suitable for vegetarians. Vege-gel, made from the seaweed carrageenan, is suitable. However, because it’s made in a factory that makes other dairy products, it isn’t guaranteed to be vegan by Dr Oetker.
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