| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Inactive: | 55 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 8-ounce bag fresh cranberries
- 3/4 cup sugar
- 2 cups pure pomegranate juice
- 1 cinnamon stick
- 2 whole black peppercorns
- 2 large strips orange peel, white pith removed, plus strips of zest for garnish
- Salt
- 3 packets (6 teaspoons) unflavored gelatin
Instructions
- Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate.
- Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel.
- Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.
- Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight.
- To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 127 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 262 mg |
Reviews
Delicious recipe with many positive comments! Beware Knox gelatin packets hold more than 2 tsp per packet so measure out the gelatin. My first go around the gelatin top layer was too firm.
This will be my 7th year using this recipe. Ive even altered it with sugar substitutions m, which work great. One of my faves!
I make this recipe every year for Thanksgiving and Christmas. My family loves it. It is easy and comes out every time.
We used a jello mold to make it easier to remove once done. It look awesome on the plate. My only gripe is that it had little flavor. I would have added some cinnamon or maybe some nutmeg to spice it up a bit.
Do I have a question, I was reading the instructions for the recipe and at the end it says to put about 3/4 cup in the bottom of your 9×5 pan and let it sit in the fridge until it is about set up is how I read it, but it is a bit conflicting because at the beginning of the paragraph it says to “Refrigerate until just beginning to set, about 30 minutes” and towards the end of that same paragraph it says “Once the bottom layer IS SET, pour in the remaining gelatin mixture and refrigerate” So which should I do in order to get that great look of the cranberries being on the top and bottom only with the solid in the middle? And since I have not made this yet, but have made one similar and have to rate this, I will give it a 4 until I know for sure. Just hoping someone will help me out 🙂
The best replacement to boring cranberry sauce. making it 4 years in a row. A real hit!
I thought that this was recipe was really good, even my 6 year old loved it. I highly suggest making it the night before, so that it will set. I made one for my mother in law’s house the night before and it came out perfect. I also made one for my grandmother’s house and had to put it in the freezer so it would set and be ready for dinner. I plan to make it again and add more sugar, because it was a little tart. I agree it was Yummy!!!
A HUGE hit! This recipe is easy to prepare, + #1. The health benefit is + #2. Presentation is beautiful, + #3. YUMMY!, + #4. Versatility + #5. We enjoyed this as a side dish with dinner, a desert with the obligatory pumpkin pie. And yet again with breakfast on toast, even though it is not spreadable when made to recipe instructions, we all put a slice on a piece of toast and used the other piece of toast to make a breakfast sandwich. One reviewer mentioned it was too sour, I suspect it was the pomegranate juice. We used 100% juice from POM, which is not the same as using a prepared pomegranate drinking juice.
I made this dish for a friends Thanksgiving get together. This dish did not hold its form and looked nothing like the picture. I followed the recipe and made no changes. It just did not turn out good at all. No one went back for seconds, and I think alot was wasted. It was too sour and really just not good. Ill find another recipe next year. Not worth a second attempt.
I made this at Thanksgiving and will make it again for Christmas dinner. It is a beautiful dish to present and the flavors are lovely. I used fresh juice from fruit from my tree. Our fruit is sweeter than store-bought, so I will use less sugar next time. I may use a tiny bit less spice, too, because we love the pomegranate flavor. I will also use a bit less gelatin as we were all hoping for a bit more of a jelly-like consistency (similar to the canned stuff)…this recipe made it seem a bit too much like Jell-o jigglers, which are quite firm. Nevertheless, worth another shot at perfection!