Clementine Pomegranate And Cranberry Jelly Recipes

CLEMENTINE, POMEGRANATE AND CRANBERRY JELLY

Steps:

• 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.

CRANBERRY AND POMEGRANATE JELLIES

Steps:

• Prepare gelatine as per manufacturers instructions.
• Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
• Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
• Allow the jellies to cool, then chill for at least an hour or until ready to serve. TIP: rest the glasses at an angle in the fridge to set at a slant.
• Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.

RED CURRANT POMEGRANATE CRANBERRY JELLY, REDUCED SUGAR

Steps:

• Pour all juices and water into heavy cooking pot.
• In a small bowl, combine pectin and ¼ c sugar.
• Add to juices in pot and stir well.
• Bring to a boil over medium high heat, stirring constantly.
• After liquid comes to a boil, quickly add remaining sugar and mix in well.
• Bring mixture back to a hard rolling boil (a boil that cannot be stirred down) and boil for one minute.
• Remove from heat and quickly ladle hot liquid into sterilized jars.
• Screw on lids and process for 5 minutes in boiling water bath.
• Remove from bath and wait for lids to"pop".
• If all processed properly, let sit undisturbed for 24 hours before testing for gel.
• If some of your jars did not process properly, refer to your pectin box for re-processing or put in your refrigerator and treat as open jar of jelly, using within one month.
• *Note: To make red currant juice, wash red currants well (you don't need to remove stems).
• Put berries in heavy cooking pot and add ½ cup water.
• Bring to a simmer, cover and cook for 10 minutes stirring occasionally.
• Pour cooked fruit into a jelly bag and let drip over bowl for several hours, or until done dripping.
• Don't try to coax the juice out quicker by squeezing the jelly bag or your jelly will come out cloudy.
• 4 pints of berries gave me 2 cups juice.

POMEGRANATE (OR CRANBERRY) GELATIN

Steps:

• Heat 1 cup fruit juice in small saucepan until it just simmers, do not cook for any length of time.
• Turn off heat and stir in sugar, if using.
• Place remaining 1 cup cold juice in a medium bowl and sprinkle with gelatin, stir, let sit for 2 minutes and stir again.
• Add warm juice to cold juice, stir, and pour mixture into an 8 x 8-inch pan.
• Refrigerate until firm (about 4 hours), and cut into cubes.