Active Time

　　25 min

　　Total Time

　　4 hr (includes chilling)

　　Like Jell-O, but all grown up, these tart little puddings have a bracing fruitiness that is just what's needed after a sumptuous holiday spread. The scarlet juices of pomegranates, lingonberries, and raspberries are bound into a very soft gelée.

　　

Ingredients

Makes 8 to 12 servings

　　3 (12-ounces) packages unsweetened frozen raspberries, thawed

　　2 (1/4-ounces) packages unflavored gelatin

　　1 cup bottled pomegranate juice

　　2 cups bottled wild lingonberry sauce or lingonberries (from two 14-ounces jars)

　　1/2 cup sugar

　　Accompaniment: lightly sweetened whipped cream

　　

Step 1

Pur&ée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids.

　　

Step 2

Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonberry sauce and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. Stir into berry purée.

　　

Step 3

Quick-chill in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes. Pour into dishes or glasses and chill until set, at least 3 hours.

　　Cooks’ Note:

　　Puddings can be chilled up to 3 days.