Clementine, pomegranate and cranberry jelly

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.