POMEGRANATE GELATIN
This dramatic gelatin mold is easy to make and a nice light finish after an indulgent meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h15m
Number Of Ingredients 4
Steps:
- In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
- Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
- To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.
MANGO-POMEGRANATE GELATIN DESSERT
JELL-O is always a party favorite, but with mangos and pomegranate seeds, everyone will want a taste of this tart and tangy dessert.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until gelatin is completely dissolved. Add cold water, lemon zest and juice; mix well. Refrigerate 1 hour or until thickened.
- Stir in mangos and pomegranate seeds. Pour into 9x5-inch loaf pan sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Serve topped with COOL WHIP.
Nutrition Facts : Calories 90, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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
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.
POMEGRANATE GELATIN
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 3
Steps:
- Serving suggestions: Bananas, pears, and oranges
- Put 1 cup of the pomegranate juice in a small bowl and sprinkle the gelatin over the top. Set aside until the gelatin "blooms", 3 to 4 minutes.
- Whisk the remaining pomegranate juice and sugar in a saucepan over medium high heat until boiling. Lightly stir in the gelatin mixture until it dissolves. Pour the gelatin into a 9 by 13-inch baking dish. Cover and refrigerate until set, about 3 hours or overnight.
- Cut the pomegranate gelatin into cubes and serve with fresh fruits, such as, bananas, pears, and oranges.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
POMEGRANATE GELATIN
A great flavor and so easy to make! Much better than boring old boxed Jello! Note that the "cooking time" in this recipe is the refrigeration.
Provided by Minneapolis Party P
Categories Gelatin
Time 2h10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Simmer pomegranate juice and sugar over low heat.
- While simmering juice, dissolve the gelatin into the ginger ale.
- In a gelatin mold or medium sized bowl combine pomegranate juice with ginger ale. Stir until fully combined.
- Refrigerate for one hour.
- Add pomegranate seeds to partially set gelatin, then refrigerate for at least another hour, until gelatin is fully set.
Nutrition Facts : Calories 37.6, Sodium 12, Carbohydrate 5.7, Sugar 5.6, Protein 4
PATE WITH POMEGRANATE GELEE
Champagne and pate are holiday favorites, but the flavor of an in-season fruit stars here: A tart pomegranate gelatin glosses the surface of pate, which is made with chicken livers and served with baguette slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Line a 6-inch square pan or a 9-by-5-inch loaf pan with plastic wrap; set aside. Melt 1/4 cup butter in a large skillet over medium-high heat. Add livers, mushrooms, shallots, garlic, and cayenne pepper. Cook, stirring occasionally, until livers are cooked through, about 5 minutes. Stir in 1 teaspoon salt, the wine, and thyme. Reduce heat to low. Cover; cook until liquid has reduced and mushrooms are very soft, about 10 minutes. Let cool.
- Transfer mixture to a food processor. Add remaining 3/4 cup butter and 11/2 teaspoons salt; process until smooth, about 3 minutes. Transfer to prepared pan, and refrigerate until cool, about 30 minutes.
- Sprinkle gelatin over 3 tablespoons pomegranate juice in a bowl; let stand until softened, about 5 minutes. Meanwhile, prepare an ice-water bath. Heat remaining juice until warm; add to gelatin mixture. Stir until dissolved. Set bowl in ice-water bath; let cool to room temperature, stirring. Slowly pour over pate; refrigerate until firm, 3 hours or overnight. Lift up on plastic wrap to unmold. Serve with toast or crackers.
POMEGRANATE GELATIN
As a former home economics teacher, I like to surprise family and friends with recipes that are a little more special. This salad combines sweet and tart tastes. -Deidre Hobbs, Redding, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water, pomegranate seeds and pineapple. Pour into an 11x7-in. dish. Refrigerate until firm. , Combine sour cream and mayonnaise; spread over gelatin. Refrigerate until serving.
Nutrition Facts : Calories 194 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 2g protein.
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