Red-Fruit Puddings

Ingredients

• 2 cups bottled wild lingonberry sauce or lingonberries (from two 14-ounces jars)
• 1 cup bottled pomegranate juice
• 3 (12-ounces) packages unsweetened frozen raspberries, thawed
• ½ cup sugar
• lightly sweetened whipped cream
• 2 (1/4-ounces) packages unflavored gelatin

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

View full recipe at Epicurious