Pomegranate-Cranberry Gelatin

Pomegranate-Cranberry Gelatin

4 envelopes unflavored gelatin
1 cup water
1/2 cup sugar
2 cups pomegranate juice
2 cups light cranberry juice

1. In a small saucepan, sprinkle gelatin over 1 cup cold water and let soften for 5 minutes. Place over low heat and cook until gelatin has dissolved about 4 minutes. Add sugar, stirring gently until dissolved, about 3 minutes; remove from heat.
2. Transfer gelatin mixture to a medium bowl and stir in juices. Pour into a 6-cup Bundt pan. If any skim forms, scrape from surface.
3. Refrigerate until firm, at least 3 hours.
4. To unmold, dip bottom of pan briefly into hot water. Invert onto serving dish and shake to release.