Recipes

Pomegranate arils are used in a wide variety of foods. Never tried a pomegranate? Try out one of these fabulous recipes!

POMEGRANATE JELLY

Ingredients:

  • 4 cups pomegranate juice
  • 7 1/2 cups white sugar
  • 2 lemons, juiced
  • 6 fluid ounces liquid pectin

Directions:

Mix sugar into pomegranate and lemon juice. Over high heat, bring to a boil and immediately incorporate liquid pectin. Once at a rolling boil, continue to boil for 30 seconds. Remove from heat and skim off the foam. Ladle into hot, sterilized jars. Leave the top 1/4 inch of the jar empty. Seal and process in a boiling water canner for 5 minutes.

Recipe courtesy of http://allrecipes.com/Recipe/Pomegranate-Jelly/Detail.aspx.

 

POMEGRANATE PISTACHIO COUSCOUS

Ingredients:

  • 1 1/2 cups water
  • 1/4 teaspoon cinnamon
  • 1 cup couscous
  • 2 tablespoons chopped cilantro or mint
  • 2 tablespoons chopped unsalted pistachios
  • 1/4 cup pomegranate seeds
  • 2 tablespoons lemon zest
  • 1 tablespoon olive oil

Directions:

Bring water to a boil and add cinnamon, olive oil, and salt. Mix in couscous. Cover, remove from heat, and let stand 5-10 minutes. Transfer the couscous to a large serving bowl and carefully fluff with a fork. Incorporate the cilantro (or mint), lemon zest, and pomegranate seeds. Garbanzo beans or cubed chicken may be added if desired.

Recipe courtesy of http://www.pomegranateworld.com/pomegranate-pistachio-couscous-html.

 

GRENADINE

Ingredients:

  • 1 1/2 cups pomegranate arils
  • 2 cups granulated sugar
  • 1/2 cup water

Directions:

Use a food processor to mix all ingredients briefly, just enough to break up the arils. Transfer into a 1-quart jar and place in a cool, dark location. Do not refrigerate. After 3 days, pass contents through a fine sieve. This may take up to 30 minutes. Put the strained liquid into a nonreactive saucepan and place over low heat. Bring to just barely a boil for approximately 10 minutes. Remove from heat, allow to cool, and store in the refrigerator.

Yield: 2 cups

Recipe courtesy of http://www.recipegoldmine.com/bevbar/grenadine.html.

 

POM PARFAIT

Ingredients:

  • Juice of 2-3 pomegranates or 1 cup POM Wonderful 100% pomegranate juice
  • 1 tablespoon unflavored gelatin
  • 1 cup sugar
  • 3 eggs, separated
  • 3/4 cup water
  • 2 tablespoons fresh lemon juice
  • 1 cup whipping cream

Optional garnish:

  • 3 tablespoons pomegranate arils
  • whipped cream
  • shelled, chopped pistachios

Directions:

Combine gelatin and sugar in a heavy saucepan and set aside. Whisk egg yolks with water, then stir into gelatin mixture. Cook over medium heat while stirring continuously, but do not boil. Continue to do so until gelatin and sugar are completely dissolved (5 minutes). Take off of heat and mix in pomegranate and lemon juices. Refrigerate, stirring occasionally, until mixture forms slight mound when dropped from a spoon (2 1/2 hours). Once pomegranate mixture is ready, beat egg whites until stiff and fold into pomegranate mixture. Set aside. Whip cream until slight peaks form and fold all but 6 tablespoons (for garnish) into pomegranate mixture. Divide among 6 parfait glasses and refrigerate at least 4 hours. Just before serving, garnish each glass with whipped cream, pomegranate arils, and pistachios.

Recipe courtesy of http://www.pomwonderful.com/recipes/pom-parfait/.

 

POM HONEY VINAIGRETTE

Ingredients:

  • 1 cup POM Wonderful 100% pomegranate juice or fresh juice from 2-3 pomegranates
  • 4 tablespoons red wine vinegar
  • 4 tablespoons honey
  • 4 teaspoons Dijon mustard
  • 4 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon

Directions:

Combine all ingredients in a blender or air tight container. Blend or shake until mixed thoroughly.

Recipe courtesy of http://www.pomwonderful.com/recipes/pom-salad-dressings/.

 

To discover some intriguing information about the pomegranate tree, check out the INTERESTING FACTS page.