Pomegranate Jelly

Pomegranate Jelly: Sprinkle the gelatin over 1/3 cup (80 ml) of cold water. Let this mixture sit for about five minutes, or until the granules have become swelled and spongy. Meanwhile, in a saucepan, heat the pomegranate  juice and sugar until very hot (do not boil), stirring constantly to dissolve the sugar. Next, stir the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved. Again, do not boil. Remove from heat and let cool for about 10 minutes before pouring equal amounts into six - one cup (240 ml) serving glasses. Refrigerate for about 3 - 4 hours or until set. 

Apple Jelly: Once the pomegranate jelly has set begin the apple jelly. Sprinkle the gelatin over 1/3 cup (80 ml) of cold water. Let this mixture sit for about five minutes, or until the granules have become swelled and spongy. Meanwhile, in a small saucepan, heat the apple juice and sugar until very hot (do not boil), stirring constantly to dissolve the sugar. Next, stir the softened gelatin into the hot juice and place this mixture over a low heat and stir constantly until the gelatin has completely dissolved. Do not boil. Remove from heat and let cool to room temperature (about 20-30 minutes) before pouring over the set pomegranate jelly. Refrigerate for about 3 - 4 hours or until set (can be made a day ahead). Garnish with fresh pomegranate seeds and/or softly whipped cream or vanilla ice cream.

Serves 6.

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