Ingredients 1 1/4 cup Champagne  1 cup Pomegranate juice 1/4 cup Rum  2 packets of gelatin and 3/4 teaspoon   Directions In a small sauce pan, sprinkle the Knox and pomegranate and stir until completely dissolved. Over medium heat, mix the gelatin and juice until it’s disolved, about 5  minutes. Let sit for 1 minute, then stir in the champagne. In a small, nonreactive baking dish or loaf pan, pour a few drops of cooking oil (grapeseed works well) and wipe out with a paper towel, coating the entire vessel with the barest layer. Pour jelly mix and set to chill in refrigerator for at least 2 hours and up to overnight. Trim edges with a sharp knife and cut into 1 inch squares and ensamble…

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