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Recipe Box: Pomegranate-Raspberry Gelatin

🎄 Yummy Side Dish for Christmas, Thanksgiving, (or Any Special Holiday)

By Sarah Hauge, Publisher of Macaroni Kid Englewood-Greenwood Village-Centennial December 13, 2017


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! Enjoyed by kids and adults alike, 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 downright delicious!


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 below. Prepare JELL-O according to package directions. Add pomegranate seeds to the JELL-O. Cool in refrigerator till set.

For best results: Stir every 45-60 minutes to make sure 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.

  1. Start by slicing a slit around the perimeter of the pomegranate.
  2. Gently open the pomegranate. Note: Pomegranate juice can stain, so be prepared for clean up.
  3. Put the fleshy part in the palm of your hand and hold it over a large bowl.
  4. Firmly smack the pomegranate with a wooden spoon. You'll feel the seeds plop into your hand.
  5. Once the seeds are out, place them in a bowl of water. Any extra white fleshy that fell into the bowl will rise to the top of the water and you can skim it out.
  6. Drain excess water and — voilà! — seeds are ready to eat!


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