Clementine-Pomegranate Jello Salad Recipe (2024)

Where are the cranberries Mr. Sifton promised were in this recipe?

My mom's jello mold has been a staple of our holiday dinners and is MUCh easier than this and full of cranberries! I use cranberry jello (when i can find it) plus cranberry juice, whole cranberry sauce and mandarin oranges and crushed pineapple from cans! It's a favorite everywhere i bring it.

I would love to have the recipe of your mom's jello mold.

Made this today. It was easy and such fun to serve at lunch. I would make a couple of modifications in the future. First, the taste of the jello was not as intense as I would like. I would reduce the water by using the fruit juice to soften the gelatin and perhaps as the “boiling water” component as well. All fruit juice, no water. Second, I might add a squirt or two of lime juice. My husband says he’s waiting for the “Moscow Mule” version made with lime juice, ginger beer and vodka. Hmmm.

For an all-juice version, Martha suggests: Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Bring remaining 3 cups juice to a boil. Combine and stir until gelatin dissolves completely. Continue with recipe as directed.

Careful with your Moscow Mule version if you add fresh ginger. https://www.scientificamerican.com/article/bring-science-home-fruit-gelatin/

I love this - looks stunning and tastes as good. I used satsuma tangerines and orange juice and I lowered the sugar by 1/3.

Are you supposed to cut between membranes to remove clementine segments in the salad?

Pomegranate arils

My daughter (9) and I made this for Thanksgiving. I agree with the other commenter that the flavor was not as strong as expected for all that juicing (30 tangerines!) Some lemon or lime may help and using less water.Also, next time I would coat the mold with olive or coconut oil. I followed the recipe exactly and chilled almost 24 hours but only a small part of the mold released well.

Annie T: Re gelatin not setting, there are several reasons why that can happen. Including gelatin is sensitive to heat (too much as in if heating to boil on burner) & acid (as in if citrus juice used to bloom). Also I found it best for the water in this recipe to be reduced by about 1/2C. I used 1C water (half cold for bloom, half to heat) and 3C juice + 2 packets Knox.. FYI if you try again. https://www.seriouseats.com/2016/06/how-to-avoid-problems-with-gelatin-dessert-baking.html

Plus, cranberry is sour.

It was still good two boxes of generic orange jello. Easy, beautiful, and my family loved it.

I, too, had an issue with the gelatin setting. It was beautiful when it came out of the mold, but then settled into a flat unappetizing mess on the plate in the refrigerator. For the amount of time and mess this made, I was really disappointed.

a little tough to chew but still good

Tasted great and fun to eat. I had a little trouble with the 5 minutes in hot water... a little too much gelatin melted. Even so, this was a lot of fun. I like how the pomegranate seeds migrate to the bottom of the mold. Might try something similar with berries, one of these days when they are in season.

Made it exactly as instructed, using Mandarins. Sweetened the creme fráiche slightly with turbine do sugar and added a fair bit of minced mint. Delicious, and looked just like the picture (beautiful). Got a little too soupy as it warmed up from the fridge, though, so next time will up the gelatin a bit.

Recipe uses 4 1/2C liquid (juice + water) & 3 packets powdered gelatin. Assuming Knox (most common brand) their recommendation is 2 C liquid / 1 packet. For those following recipe & reporting too thick outcome, consider removing 1/2 C water for 4C liquid total & use 2 packets gelatin. With that ratio, mine turned out of bowl mold just right & lightly held 'wiggly' shape with soft texture on tongue. Reducing water also makes more juice tart mitigating what some said was not as intense flavor.

I love this - looks stunning and tastes as good. I used satsuma tangerines and orange juice and I lowered the sugar by 1/3.

Beautiful presentation at Thanksgiving and tasted great. Used all juice, would use less gelatin next time.

Great idea, but agree that the flavor needs to be stronger. I would replace the water with boiling juice. Also, proportion of gelatin to liquid was incorrect: too firm. More juice or less gelatin.

Simple and refreshing.

Mine didn’t set either—brand new gelatins, followed the recipe exactly. Disappointed and frustrated—this was a very expensive waste of time!

My daughter (9) and I made this for Thanksgiving. I agree with the other commenter that the flavor was not as strong as expected for all that juicing (30 tangerines!) Some lemon or lime may help and using less water.Also, next time I would coat the mold with olive or coconut oil. I followed the recipe exactly and chilled almost 24 hours but only a small part of the mold released well.

Made this, following the recipe exactly. Gelatin did not set properly, resulting in clementine soup. Disappointing considering the time and effort in squeezing all those clementines, seeding the pomegranate, peeling the segments... Old gelatin? Particularly sour citrus?

For an all-juice version, Martha suggests: Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Bring remaining 3 cups juice to a boil. Combine and stir until gelatin dissolves completely. Continue with recipe as directed.