- 1/3 cup sugar
- 2 (.25 ounce) envelopes plain unflavored gelatin
- 3 cups pomegranate juice
- 1/2 cup chopped pecans
- 1 teaspoon grated orange peel
- 1 (16 ounce) can whole berry cranberry sauce
- Combine sugar and gelatin in small saucepan. Stir in 1/2 cup of the juice; let stand 1 minute. Heat over low heat 3 minutes or until gelatin is completely dissolved, stirring constantly
- Stir in remaining 1 1/2 cups juice. Refrigerate 1 hour or until mixture is consistency of unbeaten egg whites, stirring occasionally.
- Stir in remaining ingredients. Pour into 4-cup loaf pan or mold.
- Refrigerate at least 4 hours or until firm. Dip outside of mold very briefly in hot water to loosen terrine. Unmold onto serving plate. Cover and refrigerate any remaining gelatin.