Ben Mims / @benbmims
Instead of using cranberries in their typical relish guise, I like to showcase the tart bitterness of their juice in this gelatin, mixed with pomegranate juice for a deeper color and more tang. Then there’s lemon Jell-O—you read that right—for its sweetness and super-intense citrus flavor. Pomegranate seeds make an easy garnish, and thick yogurt adds some creamy richness.
2 cups cranberry juice
One 3-ounce packet lemon-flavored gelatin
2 cups pomegranate juice
2 cups pear juice
Three 1/4-ounce packets unflavored gelatin
1 cup orange segments, plus more to garnish
1 cup plain Greek yogurt
1/4 cup confectioners’ sugar
Scraped seeds of 1/2 vanilla bean
Additional orange segments and pomegranate seeds, to garnish (optional)
In a medium saucepan, whisk the cranberry juice with the lemon gelatin and let stand for 5 minutes. In a large bowl, whisk the pomegranate and pear juices with the unflavored gelatin and let stand for 5 minutes.
Place the saucepan over medium heat and cook, stirring, until the cranberry juice is hot and the lemon gelatin dissolves. Pour the cranberry juice into the large bowl and stir until the unflavored gelatin dissolves. Ladle the mixture into a 9-cup bundt or gugelhupf mold and let cool to room temperature. Transfer to the refrigerator and chill until partially set, about 1 hour.
Scatter the orange segments over the gelatin and stir gently to distribute them evenly throughout. Return to the refrigerator and chill until completely set, about 6 hours or overnight.
Combine the yogurt, confectioners’ sugar, and vanilla bean in a small bowl and stir until smooth.
To serve, dip the pan into a bowl of hot water for 5 seconds to loosen it from the mold, and then invert it onto a serving plate. Spoon the yogurt mixture around the mold and then garnish with more orange segments and pomegranate seeds, if using.