Cranberry Pomegranate Terrine

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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!!!

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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.

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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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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!

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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!

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Easy and very tasty. Will make again.

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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.html