These are a real treat. They are refreshing after all the chocolate and butter and they keep really well in the fridge so you can make them early in December and use them throughout the festive season. Plus they are red and festive and make for a real table decoration.
4 cups pomegranate juice
1 drop of jelly red food colouring
7 cups pectinated sugar
juice of two lemons
10g of jelly – either powder or in sheets
about 2 cups of raspberries or cubed pineapple
Combine pomegranate and lemon juice with sugar in big saucepan and bring to a full rolling boil. Boil for one minute, then take off the heat and add the gelatin. Let it dissolve, putting the pan back on the hob if necessary but without allowing it to boil. Add food colouring and pour in the moulds. I like half-sphere moulds, but you can use whichever small moulds you have available: silicon ones are very good for this.
Drop a raspberry (or a cube of pineapple or whatever fruit you like) into each jelly and make sure the jelly encases the piece of fruit completely. Put in the fridge to set overnight before taking the jellies out of the moulds.
Decorate with a light dust of icing sugar and a couple of holly leaves. An alternative is a light spray of whipped cream and a dollop of rum raisins.