Cranberry Pomegranate Terrine

Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
15 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 55 min
Cook: 15 min
Total:: 1 hr 25 min

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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

Directions

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.

Photograph by Anita Calero

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Comments & Reviews

recipe Cranberry Pomegranate Terrine
LINDSEY Atascadero, CA 12-21-2009
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Beautiful
Rated: 4 stars out of 5

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! Read more
recipe Cranberry Pomegranate Terrine
Bridget Bloomington, IN 12-02-2009
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Wow
Rated: 5 stars out of 5

This was satisfying on many levels. Firstly it tasted really good. And secondly it was a great presentation that was sort... of reminiscent of canned cranberry sauce. So it was just fun. I made mine with agar agar to keep it vegetarian, but it was such a neat little idea. Everyone loved it and I've been putting leftovers in oatmeal. Yum!Read more
recipe Cranberry Pomegranate Terrine
ANGELA Albuquerque, NM 11-26-2009
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Great
Rated: 4 stars out of 5

Easy and very tasty. Will make again.
recipe Cranberry Pomegranate Terrine
Pamela Santa Rosa, CA 12-06-2008
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Very tasty and great accompaniment to turkey!
Rated: 5 stars out of 5

This congealed salad was very easy to make, set up nicely, and had just the right amount of sweet-tartness (in other words,... it wasn't too sweet!). We enjoyed it a lot on Thanksgiving and are still enjoying it! This week we incorporated a thin slice into pork sandwiches made from a leftover roast. I made it in a le creuset pate pan. The combination of cranberry and pomegranate is a real winner. http://whatwearecookingnow.blogspot.com/2008/11/cranberry-pomegranate-terrine.htmlRead more