Pomegranate and Orange Jelly

Or, for the purposes of the Halloween Feast, Eye of Newt Jelly.  Not only did this look the part but I really wanted to have something pomegranatey in the menu given its associations with the underworld.  This was also my very first time using gelatine.  It wasn’t quite as traumatic as it might have been but I did spend 2 hours waiting for it to “thicken” and being disappointed.  Eventually I decided to ignore the recipe and go my own way with it!  This recipe is a bit fiddly in places but overall quite simple and looks rather cool!

Pomegranate and Orange Jelly

Makes 4

3 oranges
4 sheets gelatine
90g caster sugar
550ml sparkling grape juice (the recipe said wine, I chose to drink the sparkling wine and eat the grape juice.)
seeds from 1 pomegranate

– Peel the oranges with a sharp serrated knife and cut the segments from the membranes, collect as much of the juice as you can and squeeze out the membranes. 
– Soak the gelatine in cold water for 5 minutes. 
– Meanwhile heat the caster sugar and 100ml wine in a pan until the sugar is dissolved. 
– Stir in the drained gelatine over a low heat. 
– Add the rest of the wine and the saved orange juice and leave to cool. 
– Stir in the pomegranate seeds and divide between for serving glasses. 
– Add the orange segments. 
– Cool overnight in the fridge.

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Filed under Desserts, Moderately easy

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