RECIPES

Preserves, Dips & Sauces
Pomegranate & Shrimp Guacamole
Pomegranate Guacamole
Pomegranate Vinaigrette
Pomegranate Glaze
Spicy Pomegranate Relish
Pomegranate Syrup
Holiday Pomegranate Compote
Hummus with Pumpkin and Pomegranate
Pomegranate Jelly
Pomegranate Jelly with Ginger
Pomegranate, Grapefruit and Lemon Marmalade
Pomegranate Eggplant Relish
Hot & Sweet Red Pepper Dip
Pomegranate Yogurt Dip
Pomegranate Grenadine

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Pomegranate & Shrimp Guacamole

1 pound shrimp, cubed
4 medium avocados
1 (5.3 ounce) bowl pomegranate arils

1/4 teaspoon garlic powder

4-6 drops Tabasco Sauce
1/4 teaspoon season salt
Salt and pepper

Smash/puree avocados, add garlic powder, season salt, Tabasco Sauce, salt and pepper to taste. Mix in 2/3 of the pomegranate arils and 2/3 of the cubed Shrimp. Top with remaining shrimp and arils.  Serve with fresh tortilla chips.


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Pomegranate Guacamole

2 large ripe avocados
1/2 large onion, grated
2 garlic cloves, chopped
2 fresh chilies, serranos, seeded
2 tablespoons fresh coriander leaves
1 freshly squeezed lime

1/2 teaspoon salt

1 tablespoon pomegranate juice
3 tablespoons pomegranate seeds

Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips. Serves 6.

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Recipe & photo provided by Pomegranate Council.
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Pomegranate Vinaigrette
Terrific on salads or fresh fruit.

1 cup pomegranate seeds
1/2 cup rice vinegar
1/2 cup honey
Salt
Freshly ground black pepper
1 cup virgin olive oil

In a blender, add pomegranate seeds, rice vinegar, honey and seasonings. Blend well. Slowly add olive oil while continuing to blend. Adjust seasoning and strain.

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Pomegranate Glaze
From Eric Olson, Executive Chef, North Ranch Country Club, Westlake Village, CA.

4 cups pomegranate juice
1 cup sugar
1 teaspoon minced fresh garlic
Salt to taste
1 pinch red crushed chili flakes

Place all ingredients in a medium saucepan and bring to a boil over medium to high heat. Skim foam on top as it boils. Reduce by half to a honey consistency. While still hot, brush on finished broiled items.

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Spicy Pomegranate Relish

Seeds from 2 medium pomegranates, about 1-1/2 cups
1/2 cup finely chopped sweet onion
1-1/2 tablespoons finely chopped, green jalapeño pepper
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon salt

Gently fold together pomegranate seeds and remaining ingredients. Makes 1-1/2 cups.

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Pomegranate Syrup

1 cup pomegranate juice
1/2 cup sugar
2 tablespoons orange-flavored liqueur
1/2 cup tequila

To Prepare Juice
For 1 cup of juice, put 1-1/2 to 2 cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.


To Prepare Pomegranate Syrup
In a 1-2 quart pan, combine pomegranate juice and sugar. Bring to a boil over high heat, stirring until sugar is completely dissolved. Boil for 1 minute. Remove from heat and cool. Cover and refrigerate for up to 2 weeks.

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Holiday Pomegranate Compote

Seeds from 2 medium pomegranates, about 1-1/2 cups
1 tablespoon finely chopped orange zest
1 tablespoon orange juice
1/2 tablespoon grated fresh ginger
1 tablespoon honey
1/4 teaspoon salt

Gently fold together pomegranate seeds and remaining ingredients. Makes 1-1/2 cups.

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Hummus with Pumpkin and Pomegranate

1 c Cooked chickpeas
1 c Pumpkin, cooked and mashed, or canned pumpkin
2 tb Tahini
1/4 c Fresh parsley, minced
3 Cloves garlic, minced
2 Pomegranates

Pita bread, split and warmed, or other crackers, bread, veggies
Puree the chickpeas, pumpkin, tahini, parsley, and garlic until smooth. Transfer to a serving plate.

Break open the pomegranates and separate the seeds from the inner membrane. Sprinkle the seeds over the hummus, serve chilled or at room temperature with the pitas or other "dippers".

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Pomegranate Jelly

2 cups fresh pomegranate juice (about 4 large pomegranates)
4 cups sugar
1/4 teaspoon butter
1 to 2 pouches (3 oz. each) liquid pectin* (see important note below)

Add juice to a 5 quart nonreactive saucepan; stir in sugar. Add butter (helps reduce foaming). Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute. Remove from heat; skim off any foam. Immediately pure into hot, sterilized canning jars within 1/8 inch of the top; cover with hot, sterilized lids. Cool, then refrigerate. To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer. Makes 5 cups.

*One pouch of liquid pectin makes a softer jelly; two bags of liquid pectin makes a firmer jelly similar to the purchased product.

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Recipe & photo provided by Pomegranate Council.
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Pomegranate Jelly with Ginger

2 cups fresh pomegranate juice (about 4 large pomegranates)
4 cups sugar
1 tablespoon finely shredded fresh ginger root
1/4 teaspoon butter
1 to 2 pouches (3 oz. each) liquid pectin* (see important note below)

Add 1 tablespoon finely shredded fresh ginger root to pomegranate juice before cooking. Add juice mixture to a 5 quart nonreactive saucepan; stir in sugar. Add butter (helps reduce foaming). Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute. Remove from heat; skim off any foam. Immediately pure into hot, sterilized canning jars within 1/8 inch of the top; cover with hot, sterilized lids. Cool, then refrigerate. To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer. Makes 5 cups.

*One pouch of liquid pectin makes a softer jelly; two bags of liquid pectin makes a firmer jelly similar to the purchased product.

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Recipe & photo provided by Pomegranate Council.
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Pomegranate, Grapefruit and Lemon Marmalade

2 lemons
1 small red grapefruit
3 cups water
1 cup pomegranate juice (about 2 large pomegranates)
3 cups sugar

Slice ends off lemons; cut each into quarters, then remove all seeds. Cut crosswise into paper-thin slices; reserve in a 2-quart bowl. Slice ends off grapefruit; cut into eighths, then remove all seeds. Cut crosswise into paper-thin slices and add to bowl with lemon. Cover with 3 cups water; chill overnight.

Combine fruit and soaking liquid, pomegranate juice, and sugar in a 4-quart nonreactive saucepan. Over high heat, bring to a full boil, stirring until sugar dissolves. Reduce heat to medium; cook until thick, stirring occasionally, about 1 hour 30 minutes. Take care toward the end not to scorch marmalade. It is done when a little liquid pours off the edge of a teaspoon in one stream. Makes about 3 cups.

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Pomegranate Eggplant Relish

1/3 cup olive oil
1 medium eggplant, peeled, diced into 1/2 inch piece squares
1 medium red onion, diced small
2 tablespoons minced garlic
1 cup tomato juice
1/3 cup pomegranate syrup
Salt
Freshly ground pepper
1/4 cup chopped fresh mint
Seeds of 1 pomegranate

In a large saute pan, heat oil over high heat until hot, but not smoking. Add eggplant and cook, stirring, until well-seared and quite soft, 5-7 minutes. Reduce heat to medium, add onion and cook, stirring for 2-3 minutes. Add garlic and continue to stir for 1 minute. Add in tomato juice and pomegranate syrup and bring just to a boil, then reduce heat to low and simmer, stirring occasionally, for 5 minutes. Remove from heat, season with salt and pepper to taste. Stir in mint and pomegranate seeds and serve hot or cold with crackers, bread, or over chicken, fish, or pork chops. Yields 4 cups.

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Recipe & photo provided by Pomegranate Council.
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Hot & Sweet Red Pepper Dip

2-1/2 pounds red sweet peppers (4 large)
1 to 2 small hot chilies
1-1/2 cups ground walnuts (about 6 oz.)
1/2 cup wheat crackers, crumbled
1 tablespoon lemon juice
2 tablespoons pomegranate molasses
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon sugar
2 tablespoons olive oil

Roast the peppers and chilies until blackened and blistered. Place in a covered bowl to steam 10 minutes. Rub off skins and slit peppers to remove seeds and membranes. Spread skins up on a paper towel to drain. Grind the walnuts, crackers, and rest of ingredients, except olive oil, in food processor until smooth. Add sweet peppers, process until creamy. Keep machine on while adding olive oil slowly. Add chilies to taste. Add a little water if the paste is to thick. Refrigerate overnight. Makes 3 cups.

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Pomegranate Yogurt Dip

1 large pomegranate
2 cups chilled plain yogurt
2 scallions, finely chopped
1/4 cup pomegranate juice
1/4 cup fresh cilantro, finely chopped
1/4 teaspoon salt

Fresh mint sprigs

Separate seeds from the pomegranate. In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate seeds. Place in serving bowl and garnish with mint and seeds. Chill for 30 minutes. Makes 2 cups.

Pomegranate Grenadine

3 cups pomegranate juice

Take 3 cups pomegranate juice and boil in a saucepan over medium-high heat. Simmer, uncovered, stirring occasionally and skim the froth, until the juice is reduced to 1 cup. Cool, bottle and store in the refrigerator. Can be added to soups, sauces, and marinades for a rich, tart flavor.

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