Updated: Nov 22, 2018
A Lectin Free take on a holiday classic, this gelatin mold is made with whole cranberries, fresh squeezed pomegranate juice, and lime zest for added flare.
It may be one of the most underappreciated side dishes of your holiday table. In fact, it's one of the most important. Cranberries are only native to America, so of course they should be on the menu of big American feasts like Thanksgiving.
This chunky cranberry relish is made with whole cranberries, fresh 100% pomegranate juice and lime zest. Cranberries aid in digestion, which is something you're going to appreciate when you stuff your face with roast turkey and all the fixings. Cranberry is also rich in antioxidants to help your immune system. Add pomegranate juice and you've got a super relish! Here's how to make it.
Cranberry/Pomegranate Gelatin Mold
12 oz bag Organic Fresh Cranberries
1 C 100% Unsweetened Fresh Pomegranate Juice
Zest of One Lime
2/3 C Swerve Granules
2 T Organic Organic Beef Gelatin (or Agar is a vegan option)
1/2 C Water
Start the cranberry/pomegranate gelatin mold in a large saucepan. Add pomegranate juice, cranberries, swerve and lime zest. Boil for about 5 minutes until all the cranberries "burst" and are soft and tender. Pour the mixture into a blender. In the same saucepan, whisk gelatin in water until smooth. Pour into blender with cranberries. Pulse 10 times until well mix and cranberries are broken down, but still chunky. Pour into lightly oiled mold or 4 mini bundts. Refrigerate overnight.
To loosen the mold, dip in warm water for a few seconds. It should slide right out onto a plate. Garnish with fresh pomegranate seeds.