Jellies with pomegranate

This recipe is as tasty as it is easy to make. I love to make it in the fall and winter when pomegranates are in season.


Difficulty: Easy

Time: 30 min. preparation time, 0 min. baking time

Nutrition: Calories ca 122 / Protein 2g / Carbohydr. 26g / Fat 0g

Ingredients (10 servings)

100 gsugar
1 lblood orange juice
9 sheetsgelatin
1 stickcinnamon
3 tbspcranberries (dried)
red food coloring (optional)


silicon mini cake mold, measuring cup, large bowl, small saucepan, cooking spoon, small bowl

Wine Tip

Vidal ice wine
Ice wines are made by letting the grapes freeze before harvesting them, concentrating their sweetness. A Canadian ice wine, pressed from Vidal grapes, is bursting with burnt orange aromas. It complements the fruit of this dessert wonderfully.

Step 1

Jellies with pomegranate

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

small saucepan

100 g sugar / 1 l blood orange juice

Step 2

Jellies with pomegranate

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.

small bowl

9 sheets gelatin / 1 stick cinnamon / 4 cloves / 3 tbsp cranberries / water / red food coloring (optional)

Step 3

Jellies with pomegranate

Remove cloves and cinnamon stick from saucepan and discard.

Step 4

Jellies with pomegranate

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

Step 5

Jellies with pomegranate

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

silicon mini cake mold, measuring cup

Step 6

Jellies with pomegranate

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

large bowl, cooking spoon