Photo: Cranberry Pomegranate Terrine Recipe
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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By HelenaEvans
on November 27, 2010
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I thought that this was recipe was really good, even my 6 year old loved it. I highly suggest making it the night before, so that it will set. I made one for my mother in law's house the night before and it came out perfect. I also made one for my grandmother's house and had to put it in the freezer so it would set and be ready for dinner. I plan to make it again and add more sugar, because it was a little tart. I agree it was Yummy!!!
By napablue55
on November 26, 2010
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A HUGE hit! This recipe is easy to prepare, + #1. The health benefit is + #2. Presentation is beautiful, + #3. YUMMY!, + #4. Versatility + #5. We enjoyed this as a side dish with dinner, a desert with the obligatory pumpkin pie. And yet again with breakfast on toast, even though it is not spreadable when made to recipe instructions, we all put a slice on a piece of toast and used the other piece of toast to make a breakfast sandwich. One reviewer mentioned it was too sour, I suspect it was the pomegranate juice. We used 100% juice from POM, which is not the same as using a prepared pomegranate drinking juice.
By ambryant86_12189553
Elkhart, IN
on November 21, 2010
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I made this dish for a friends Thanksgiving get together. This dish did not hold its form and looked nothing like the picture. I followed the recipe and made no changes. It just did not turn out good at all. No one went back for seconds, and I think alot was wasted. It was too sour and really just not good. Ill find another recipe next year. Not worth a second attempt.
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