Pomegranate Jello Salad Food

POMEGRANATE JELLO

Steps:

• In a saucepan whisk together pomegranate juice, sugar (if using) and gelatin.
• Allow to sit for 5 minutes and then turn the heat to medium, whisking until it dissolves.
• Divide pomegranate mixture into 2-4 dessert bowls and allow mixture to sit until room temperature.
• When top of liquid is springy to the touch, top with pomegranate arils.
• Chill until set, about 4 hours.

CLEMENTINE-POMEGRANATE JELLO SALAD

Steps:

• Put the gelatin in a saucepan and cover with cold water. Leave to soften and swell for about 5 minutes.
• 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.
• 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.)
• 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.
• 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.
• 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.

PRETTY POMEGRANATE SALAD

Steps:

• Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

POMEGRANATE GELATIN

Steps:

• Place 1/2 cup of the pomegranate juice into a medium mixing bowl and sprinkle the gelatin on top. Set aside.
• Place the remaining juice and the sugar into a small saucepan and place over high heat. Bring just to a boil. Remove from the heat and add to the juice and gelatin mixture, stirring to combine. Place the bowl into the refrigerator and chill, just until the mixture begins to set up, approximately 30 to 40 minutes. Remove from the refrigerator and stir in the seeds. Place into a 2 cup mold of your choice or 4 1/2 cup individual molds and chill until set.

POMEGRANATE JELLO SALAD

Steps:

• To jello add boiling and sugar. Stir until dissolved Add pomegranates, orange juice and cranberries. Chill.

POMEGRANATE GELATIN

Steps:

• In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
• Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
• To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.

POMEGRANATE GELATIN

Steps:

• Simmer pomegranate juice and sugar over low heat.
• While simmering juice, dissolve the gelatin into the ginger ale.
• In a gelatin mold or medium sized bowl combine pomegranate juice with ginger ale. Stir until fully combined.
• Refrigerate for one hour.
• Add pomegranate seeds to partially set gelatin, then refrigerate for at least another hour, until gelatin is fully set.

POMEGRANATE GELATIN

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in cold water, pomegranate seeds and pineapple. Pour into an 11x7-in. dish. Refrigerate until firm. , Combine sour cream and mayonnaise; spread over gelatin. Refrigerate until serving.

POMEGRANATE-CRANBERRY SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add cold water; stir. Add the pomegranate seeds, cranberry sauce, pineapple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate for 4-5 hours or until firm. If desired, top with whipped topping and additional pecans.

JELLO VEGETABLE SALAD

Steps:

• Make jello according to package directions.
• Pour into glass serving dish, or mold, which ever you prefer.
• Let the jello thicken a bit, so your vegetables won't sink.
• Stir in the vegetables, and chill until set.
• Serve with Thousand Island dressing on the side.