Pomegranate and pistachio jellies

English food critic Jay Rayner recently wrote that “there is only one thing people want at the end of Christmas lunch: jelly”. He might be right. This won’t be a hit with vegans (unless you find a suitable gelatine replacement) but it will please the gluten and dairy avoiders at the table. I’ve chosen pomegranate juice because it looks festive - cranberry, blood orange or pink grapefruit would also work well.

Ingredients

650 ml	Pomegranate juice (Main)
3 tsp	Powdered gelatine
½ cup	Sugar
1	Pomegranate
½ cup	Pistachios, shelled, roughly chopped (Main)

Directions

1. Put 90ml of the pomegranate juice drink in a small bowl and sprinkle the gelatine on top. Leave to 'sponge' for five minutes.
2. While you're waiting, put the sugar and 250ml (1 cup) of the juice in a pot set over medium heat. Stir until the sugar has dissolved. Remove from the heat and add the gelatine mixture, stirring until it is all blended.
3. Add the remaining juice and stir until mixed. Pour through a fine sieve into six small glasses (or one glass bowl). Chill until set.
4. Sprinkle pomegranate arils and pistachios on top of each jelly and serve.