As festive as it is tasty, this gelatin side dish has been a critical part of my family's holiday meals as far back as I can remember!
Pomegranate-Raspberry Gelatin is the perfect addition to your traditional feast because it's easy to make, doesn't take up valuable oven space, and is a favorite of adults and kids alike!
Pomegranate-Raspberry Gelatin
- Raspberry JELL-O®
- Water
- Pomegranate(s) — Use one for a small box of JELL-O or two for a large box of JELL-O
De-seed your pomegranate(s). How-to instructions and images are below. Prepare JELL-O according to package directions. Add pomegranate seeds to the JELL-O. Cool in refrigerator till set.
Stir every 45-60 minutes to ensure the pomegranate seeds are evenly distributed.
How do you remove the seeds from a pomegranate?
While there are many ways to de-seed a pomegranate, our favorite trick is the "Wooden Spoon" method.
- Start by slicing a slit around the perimeter of the pomegranate.
- Gently open the pomegranate. Note: Pomegranate juice can stain, so be prepared for cleanup.
- Put the fleshy part in the palm of your hand and hold it over a large bowl.
- Firmly smack the pomegranate with a wooden spoon. You'll feel the seeds plop into your hand.
- Once the seeds are out, place them in a bowl of water. Any extra white flesh that fell into the bowl will rise to the top of the water and you can skim it out.
- Drain excess water and — voilà! — the seeds are ready to eat!
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