Cranberry and pomegranate terrine

Ingredients:

• 250 g fresh cranberries
• 2 cups of pure pomegranate juice
• 3/4 cup sugar
• 1 cinnamon stick
• 2 black peppercorns
• 2 large strips orange zest, plus smaller strips of zest for garnish
• Salt
• 3 packages (6 tsp) unflavored gelatin

Preparation:

1. Mash the cranberries with 1/4 cup sugar. Let sit for 20 minutes until the sugar dissolves.
2. Meanwhile, in a saucepan, combine 1/2 cup of the remaining sugar, 1 1/2 cups of pomegranate juice, cinnamon stick, peppercorns, orange zest, and a pinch of salt. Bring to a boil, stirring, until the sugar dissolves. Remove from heat and let sit for 20 minutes. Discard the cinnamon, peppercorns, and orange zest.
3. Pour 1/2 cup of the remaining pomegranate juice and 1/4 cup of cold water into a bowl and sprinkle the gelatin on top. Let it swell, without stirring, for 5 minutes. Add the spiced pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.
4. Spread a thin layer of cranberry mixture into a 9-by-5-inch (23-by-13-centimeter) pan; pour in enough of the garnet-gelatin mixture to cover the berries (about 3/4 cup). Refrigerate the jelly until it begins to set, about 30 minutes.
5. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and let sit unrefrigerated. Once the bottom layer has set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight.
6. Before serving, run a knife around the edge of the pan and invert the terrine onto a serving plate. (Refrigerate the pan with the terrine in warm water to soften the gelatin.) Garnish with orange zest.
   
   Chef's note
   
   The recipe is designed for three layers, but the chef presents it in a simplified form, with two layers of cranberry and garnet jelly.