Jellies with pomegranate

Step 1/6

• 20 g sugar
• ¼ l blood orange juice

• small saucepan

In a small saucepan, caramelize sugar and deglaze with blood orange juice.

Step 2/6

• 1¾ sheets gelatin
• ¼ stick cinnamon
• ¾ cloves
• ⅝ tbsp cranberries
• water
• red food coloring (optional)

• small bowl

Soften gelatin in cold water for approx. 8 - 10 min. Add cinnamon, cloves, cranberries, and the food coloring if desired to pan and let simmer over medium heat for approx. 10 – 15 min.

Step 3/6

Remove cloves and cinnamon stick from saucepan and discard.

Step 4/6

Drain gelatin and add to warm juice. Stir thoroughly until dissolved.

Step 5/6

• silicon mini cake mold
• measuring cup

Pour liquid evenly into cake mold. Chill for approx. 2 – 3 hrs.

Step 6/6

• large bowl
• cooking spoon

Cut pomegranate in half and tap with a spoon to deseed. Remove jellies from the mold and garnish with pomegranate seeds. Enjoy!

Enjoy your meal!