Clementine-Pomegranate Jello Salad
- Total Time
- 20 minutes, plus at least 4 hours’ chilling
- Rating
- Comments
- Read comments
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Ingredients
- About 2½ tablespoons powdered gelatin (3¼-ounce packets)
- ½cup cold water
- 1cup boiling water
- ¼cup sugar
- ½teaspoon salt
- 3cups clementine juice, freshly squeezed from about 24 small clementines or tangerines
- ½cup pomegranate seeds, plus more for garnish
- 2cups clementine segments (from about 4 or 5 clementines), plus more for garnish
- Mint leaves, for garnish
- 8ounces crème fraîche or softly whipped unsweetened cream (optional)
Nutritional analysis per serving (10 servings)
140 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 9 grams protein; 148 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.
- Step 2
Add boiling water and stir mixture until smooth and free of lumps. (If necessary, set saucepan over low heat for a few minutes until completely dissolved.) Stir in sugar and salt to dissolve. Whisk gelatin mixture thoroughly into clementine juice.
- Step 3
Rinse a 6-cup bowl or mold with cold water and pour in mixture. Add pomegranate seeds and clementine segments. The pomegranate seeds will fall to the bottom, and the clementine segments will rise to the surface. (If you wish to have the fruit suspended in the gelatin, chill mixture until half-set, then stir in fruit.)
- Step 4
Cover and refrigerate for at least 4 hours, preferably 8 to 12 hours. You may prepare and chill the gelatin up to 2 days before serving.
- Step 5
To unmold, set bowl or mold in a container of warm water for 5 minutes, and use a table knife to loosen edges. Remove bowl from water, place a platter over bowl, invert and unmold. Cover with plastic wrap and refrigerate until ready to serve.
- Step 6
To serve, remove plastic wrap. Garnish with mint leaves and reserved pomegranate seeds and clementine segments. If desired, top each serving with a dollop of crème fraîche.
Private Notes
Comments
Where are the cranberries Mr. Sifton promised were in this recipe?
My mom's jello mold has been a staple of our holiday dinners and is MUCh easier than this and full of cranberries! I use cranberry jello (when i can find it) plus cranberry juice, whole cranberry sauce and mandarin oranges and crushed pineapple from cans! It's a favorite everywhere i bring it.
I would love to have the recipe of your mom's jello mold.
This turned out as soup for us as well, unfortunately, despite adding extra gelatin once we saw that it wasn’t setting at the four-hour mark. Definitely need some advice on how to make this work. Going to freeze it and eat that way so it doesn’t go to waste.
This is a beautifully festive Jello salad, and as a bonus, the grandkids love it! My only question is, in what world can you juice 5 lb of clementines, get the segments from a bunch more and get the seeds from a pomegranate in 20 minutes?
This has become a permanent part of our Thanksgiving dinner as it offers a welcome, fresh contrast to all the typically rich dishes of the holiday. For this reason, I never add the cream—it holds its own beautifully!