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Clementine, pomegranate and cranberry jelly

Name: Clementine, pomegranate and cranberry jelly
Prep time: 25 min
Total time: 25 min
Yield: Serves 10
Ingredients: 1 litre clementine or orange juice; 500ml pomegranate juice; 500ml cranberry juice; 200g caster sugar; 6 x 6.5g Dr Oetker’s Vege-gel sachets (from large supermarkets; see Know-how); 100g pomegranate seeds to serve; You’ll also need…; 2.3 litre bundt tin, lightly greased with sunflower oil

Published: 18 Dec 19
Updated: 18 Mar 24

We’ve combined festive flavours of clementine, pomegranate and cranberry to create this fruity Christmas jelly.

Feeling nostalgic? These rhubarb and Bird’s custard jellies will spark childhood memories.

Easy
November 2019

Test kitchen approved

Serves 10
Hands-on time 25 min, plus at least 4 hours chilling

We’ve combined festive flavours of clementine, pomegranate and cranberry to create this fruity Christmas jelly.

Feeling nostalgic? These rhubarb and Bird’s custard jellies will spark childhood memories.

Nutrition: per serving

Calories: 168kcals
Fat: no fat
Protein: 0.9g
Carbohydrates: 40.3g (40.3g sugars)
Fibre: 1.7g
Salt: trace

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Ingredients

1 litre clementine or orange juice
500ml pomegranate juice
500ml cranberry juice
200g caster sugar
6 x 6.5g Dr Oetker’s Vege-gel sachets (from large supermarkets; see Know-how)
100g pomegranate seeds to serve

You’ll also need…

2.3 litre bundt tin, lightly greased with sunflower oil

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Method

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.

Recipe from November 2019 Issue

Nutrition

Nutrition: per serving

Calories: 168kcals
Fat: no fat
Protein: 0.9g
Carbohydrates: 40.3g (40.3g sugars)
Fibre: 1.7g
Salt: trace

delicious. tips

Learn how to work with powdered and leaf gelatine below…
Complete the recipe to the end of step 3 up to 1 day ahead and keep chilled.
Regular gelatine used to set jellies isn’t suitable for vegetarians. Vege-gel, made from the seaweed carrageenan, is suitable. However, because it’s made in a factory that makes other dairy products, it isn’t guaranteed to be vegan by Dr Oetker.