CRANBERRY POMEGRANATE TERRINE
Provided by Food Network Kitchen
Time 1h25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate.
- Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel.
- Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.
- Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight.
- To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.
VIRGIN POMEGRANATE AND CRANBERRY BELLINIS
Provided by Giada De Laurentiis
Categories beverage
Time 7m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve.
- Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
Nutrition Facts : Calories 81 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 6 milligrams, Carbohydrate 23 grams, Protein 0 grams, Sugar 23 grams
CRANBERRY POMEGRANATE CRUMB BARS
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 375 degrees F.
- Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely.
- Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan.
- To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork.
- Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on.
- For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes.
- Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes.
- Dust generously with confectioners' sugar and cinnamon. Remove from the pan, trim the edges if desired and cut into squares.
CRANBERRY JELLY
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
- Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.
RASPBERRY-POMEGRANATE JELLIES
Watch this video from My Food and Family on how to make these Raspberry Pomegranate Jellies. These Raspberry Pomegranate Jellies are fun to make with kids!
Provided by My Food and Family
Categories Baking Ingredients
Time 1h15m
Yield Makes 24 servings.
Number Of Ingredients 6
Steps:
- Sprinkle unflavored gelatine over water in small bowl; let stand 1 min. Mix 1/4 cup sugar and cornstarch in medium saucepan. Gradually whisk in juice and unflavored gelatine until blended. Bring to boil on medium heat; cook 5 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved.
- Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
- Unmold. Cut into 24 pieces. Coat with remaining sugar just before serving.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.988 g
CRAN-RASPBERRY JELLIES
These are my absolute favorite candy in the tin that my husband's aunt delivers each Christmas.
Provided by Kitty Johnson
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 8h40m
Yield 50
Number Of Ingredients 6
Steps:
- Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
- Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
- Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.
Nutrition Facts : Calories 71.3 calories, Carbohydrate 16 g, Fat 0.9 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 20.9 mg, Sugar 15.8 g
JALAPENO CRANBERRY JELLY
The thing that inspires most of my recipes is getting an item that I don't know what to do with and trying to cobble together to use it up. With this one, my brother giving me several jalapeno green peppers was the beginning. Fortunately for me, my husband is a willing guinea pig for my experiments! -Karen Bunzow, Saginaw, Michigan
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 6
Steps:
- Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
POMEGRANATE JELLY
"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. -Tatiana Kushnir, Montara, California
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 2 minutes., Remove from the heat; skim off foam. Ladle hot liquid into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY POMEGRANATE SAUCE
This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.
Provided by Carolyn Bunkley
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h15m
Yield 24
Number Of Ingredients 7
Steps:
- Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
- Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.
Nutrition Facts : Calories 150 calories, Carbohydrate 30.5 g, Fat 3.7 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 1.9 mg, Sugar 26.2 g
CRANBERRY-POMEGRANATE RELISH
This twist on the classic orange-and-walnut-studded cranberry relish has pomegranate and pistachios, which fleck the intense red berries with bits of green. You can make the cranberry mixture a day ahead, but don't add the nuts and pomegranate seeds until just before serving to preserve the crunch.
Provided by Melissa Clark
Categories easy, quick, sauces and gravies, side dish
Time 10m
Yield About 2 cups
Number Of Ingredients 4
Steps:
- Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.
- Stir pistachios and pomegranate seeds into cranberry mixture and serve.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 3 milligrams, Sugar 22 grams
POMEGRANATE JELLY
This unusual jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 176
Number Of Ingredients 4
Steps:
- Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 43.8 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 11.1 g
CRANBERRY ROSEMARY WINE JELLY
Categories Sauce Wine Berry Herb Thanksgiving Cranberry White Wine Fall Gourmet
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring cranberries, sugar, wine, rosemary, and 2 2/3 cups water to a boil in a 6- to 8-quart pot, stirring until sugar is dissolved, then reduce heat and simmer, partially covered, stirring occasionally, until all berries have burst, 8 to 10 minutes. Pour into a large colander lined with dampened paper towels and set in a deep bowl, then let stand until all juices have drained through, 10 to 15 minutes, and discard solids. If you have more than 4 cups cranberry liquid, boil in a small saucepan until reduced; if less, add water to bring total to 4 cups.
- Stir together gelatin and remaining cup water in a clean small saucepan and let stand 1 minute to soften. Heat over moderate heat, stirring, until gelatin is dissolved. Stir gelatin mixture into cranberry liquid until combined. Pour cranberry mixture into lightly oiled mold (see cooks' note, below), skimming off any foam. Cool to room temperature, then cover with plastic wrap and chill until firmly set, at least 12 hours.
- To unmold, run tip of a thin knife between edge of mold and jelly. Tilt mold sideways and tap side of mold against a work surface, turning it, to evenly break seal and loosen cranberry jelly. Keeping mold tilted, invert a plate over mold, then invert cranberry sauce onto plate.
CRANBERRY-PEAR FRUIT JELLIES
Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Provided by Lillian Chou
Categories Candy Dessert Thanksgiving Kid-Friendly Cranberry Pear Fall Chill Cinnamon Gourmet Fat Free Kidney Friendly Small Plates
Yield Makes 64 candies
Number Of Ingredients 9
Steps:
- Rinse pan with water and shake dry. Line bottom and sides of pan with plastic wrap, pressing into bottom and corners of pan to smooth. (Water helps the plastic wrap adhere.)
- Quarter and core pears, then cut into 1/2-inch pieces. (Do not peel.)
- Bring pears, cranberries, water, 2 3/4 cups sugar, butter, and cinnamon stick to a boil in a 4- to 6-quart heavy pot over moderately high heat, stirring occasionally. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries burst and pears are tender, about 10 minutes.
- Remove and discard cinnamon stick, then carefully transfer hot mixture to a food processor and purée until smooth, about 1 minute. (Mixture will be thick). Force through a medium-mesh sieve back into same pot, pressing on solids with back of a spoon and discarding solids.
- Put a plate in freezer to chill.
- Bring cranberry mixture to a boil over high heat and add pectin. Reduce heat to moderate and cook, stirring frequently, until very thick and pastelike, about 45 minutes. To test, remove from heat, then drop a teaspoonful on chilled plate and chill in freezer 1 minute. Tilt plate: Mixture should remain in a firm mound and not run. If mixture runs, continue cooking and stirring and repeat test every 5 minutes.
- Remove from heat and immediately pour mixture into prepared pan. Gently tap sides of pan to smooth top and eliminate any air bubbles.
- Cool to room temperature, at least 1 hour, then cover surface directly with plastic wrap and chill until firm, at least 2 hours and up to 1 week.
- Unmold fruit mixture onto a cutting board and remove plastic wrap. Cut into 1-inch squares using a sharp knife. (For easier cutting, rinse knife with hot water, then dry it between cuts.)
- Just before serving, spread remaining cup sugar in a shallow bowl and coat squares on all sides.
POMEGRANATE (OR CRANBERRY) GELATIN
A new flavor of gelatin :) Prep time is for using prebottled pomegranate juice, and does not include chilling time.
Provided by Dee514
Categories Gelatin
Time 7m
Yield 2 Cups
Number Of Ingredients 3
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.
CRANBERRY AND POMEGRANATE JELLIES
And another from Ainsley Harriott. For an even more adult-friendly jelly, stir in a splash of vodka or orange liqueur. Cooking time is setting time.
Provided by Luschka
Categories Gelatin
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
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
This was a mistake gone good. I wanted to make red currant jelly but there weren't quite enough currants for sale at the farmer's market where I buy my produce during the summer. So I bought all they had and thought I'd figure out the rest when I saw how much juice came from my purchase. I came up with 2 cups of currant juice from the 4 pints I bought, then just supplemented with first the pomegranate juice I had on hand, then some cranberry juice, then finally a little bit of water to get to the 6 1/2 cups of juice I needed. You could change the proportions to suit your needs or tastes, using all of one kind of juice or less or more of another juice, you just need 6 1/2 cups total juice for this recipe. Prep time includes time to make juice from berries so about 10 hours can be subtracted for this step if you are using juice already made. Typically jelly recipes call for you to check for gel 24 hours after processing but mine were a little 'squishy' the next day, then set up great after I forgot about them for a little while, just make sure your seals are good before putting them aside. Great on English Muffins, but also good as a meat accompaniment or used as a glaze on Cornish Game Hens. The brilliant red colour makes it nice for gift giving, too.
Provided by bikerchick
Categories Berries
Time 10h35m
Yield 8 half pints
Number Of Ingredients 6
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 PEPPER JELLY
Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! -Katherine Metz, Sharpsburg, GA
Provided by Taste of Home
Time 1h10m
Yield 7 half-pints.
Number Of Ingredients 7
Steps:
- Place peppers in a food processor; pulse until combined. Add 1 cup vinegar; process until peppers are finely minced. Transfer to a 6-qt. stockpot. Stir in sugar, pomegranate juice and remaining vinegar. Bring to a full rolling boil over medium heat, stirring constantly. Boil 10 minutes. Remove from heat. Stir in pectin. Return to a boil, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
POMEGRANATE JELLY
This jelly of mine won first place at the State Fair of Texas, and the recipe was printed in the State Fair cookbook.
Provided by Tobys Foods
Categories Jellies
Time 25m
Yield 4 8-ounce jars., 64 serving(s)
Number Of Ingredients 4
Steps:
- Bring juices and sugar to a rolling boil, stirring constantly.
- Stir in liquid pectin.
- Return to a rolling boil.
- Boil hard one minute.
- Remove from heat.
- Skim foam.
- Pour hot into hot jars, leaving 1/4" headspace.
- Wipe rim, place lids and screw bands on fingertip-tight.
- Process in boiling water bath for 5 minutes.
- Remove from BWB to cool undisturbed for 24 hours.
POMEGRANATE CRANBERRY RELISH
I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.
Provided by Taste of Home
Time 50m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.
Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.
PERFECT POMEGRANATE CRANBERRY SAUCE
Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!
Provided by LaurenRae
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
- Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
- Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.4 g, Sodium 16.3 mg, Sugar 25.1 g
HIGHBUSH CRANBERRY JELLY
High bush cranberries are not true cranberries, they are a shrubby plant with clusters of red berries that are quite acidic. This jelly is superb on toast, English muffins, with cream cheese or is also good with meat,poultry or fish. Please note that these berries smell like horrid stinky socks when the juice is being extracted from them, I like a well ventilated kitchen for this step. I also freeze the extracted juice before I make the jelly. It's convenient and it also seems to mellow the flavour.
Provided by AnnieCan
Categories Jellies
Time P1DT15m
Yield 6 8 ounce jars
Number Of Ingredients 4
Steps:
- Simmer the berries in the water (watch that the ratio is 2 c berries to 3 c water) for 10 minutes. Boil Rapidly for 3-5 minutes.
- Strain the liquid through a jelly bag or cheese cloth lined sieve overnight. Do not squeeze the mixture or your jelly will be cloudy.
- For each cup of juice, add 2/3 c white sugar. Stir it up well.
- I used 5 cups of juice and 4 1/2 c sugar for my batch.
- Bring to 220-222 degrees on candy thermometer.
- Remove from heat, skim off any foam.
- Pour into sterile jars and put in 5 minute water bath.
- OR: Bring juice and sugar to a boil, boil hard for 1 minute. Turn off heat, add pectin, stir well. Skim, fill jars and place in water bath 5 minutes.
- Enjoy your jelly!
Nutrition Facts : Calories 100.6, Sodium 3, Carbohydrate 26.1, Fiber 1.5, Sugar 23.5, Protein 0.1
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#time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #gelatin #desserts #fruit #easy #dinner-party #berries #tropical-fruit #presentation #served-cold #4-hours-or-less
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