Spiced Pomegranate Jelly

 

Pour the pomegranate juice into a saucepan and add the peel, cardamom and sugar.
Just before the mixture boils, remove from the heat and set aside to infuse for 10 minutes.
Strain to remove peel and spices.

Soak the gelatine leaves in cold water until softened.
Squeeze out the excess water and add to the warm pomegranate juice.
Stir well to dissolve.  

Pour mixture into moulds or serving glasses and set in the fridge.

Serve with mandarin wedges and pomegranate rubies.