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Recipes Fresh From The Farm

Pomegranate Gelatin

Martha Stewart - Everyday Food

Serves 6

You can juice the seeds, or buy pomegranate juice. This is truly a wonderful side dish or dessert ... and it's so beautiful.

  • 4 envelopes ( 1/4 ounce each) unflavored gelatin
  • 1 C. cold water
  • 1/2 C. sugar
  • 2 C. pomegranate juice
  • 2 C. white cranberry juice

In a small saucepan, sprinkle gelatin over water; let soften 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3-4 minutes. (When rubbed between your fingers it should feel smooth.) Add sugar, stirring gently until dissolved, 2-3 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 (or other mold of your choice). Skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.

To unmold, dip bottom of pan briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve & enjoy.