Clementine, pomegranate and cranberry jelly

Clementine, pomegranate and cranberry jelly
  • Serves icon Serves 10
  • Time icon 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.

Nutrition: per serving

Calories
168kcals
Fat
no fat
Protein
0.9g
Carbohydrates
40.3g (40.3g sugars)
Fibre
1.7g
Salt
trace
Calories
168kcals
Fat
no fat
Protein
0.9g
Carbohydrates
40.3g (40.3g sugars)
Fibre
1.7g
Salt
trace

Ingredients

  • 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

Method

  1. Put the clementine/orange juice in one large pan and the pomegranate and cranberry juice in another. Add 100g caster sugar to each pan.
  2. 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.
  3. 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).
  4. 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.

delicious. tips

  1. Complete the recipe to the end of step 3 up to 1 day ahead and keep chilled.

  2. 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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