Cranberry and Pomegranate Jellies

And another from Ainsley Harriott. For an even more adult-friendly jelly, stir in a splash of vodka or orange liqueur. Cooking time is setting time.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 11 1⁄2 g  sachet gelatin powder
• 600  ml cranberry juice
• 50  g caster sugar
• 1  pomegranate, seeds of
• 170  g evaporated milk

Directions

1. Prepare gelatine as per manufacturers instructions.
2. Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
3. Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
4. Allow the jellies to cool, then chill for at least an hour or until ready to serve. TIP: rest the glasses at an angle in the fridge to set at a slant.
5. Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.