Type what you have

Ingredients

• ✓ pomegranate juice
• soy sauce
• garlic
• salmon
• olive oil
• pomegranate

Instructions

1. 1 Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
2. 2 Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

By Fabrizio Patano

Ingredients

• ✓ pomegranate juice
• orange juice
• garlic
• ginger root
• brown sugar
• salt
• black pepper
• shrimp

Instructions

1. 1 Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
2. 2 Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Thread shrimp onto metal skewers and discard marinade.
5. 5 Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

By Sarah

Ingredients

• ✓ pomegranate juice
• butter
• carrot
• salt
• black pepper
• orange juice

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
2. 2 Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

By Katie

Ingredients

• ✓ pomegranate juice
• lemon zest
• orange zest
• sugar substitute
• vodka
• lime

Instructions

1. 1 Muddle lemon and orange zest with sugar substitute in a cocktail shaker. Add pomegranate juice and vodka. Fill the shaker halfway with ice and shake vigorously. Strain into a chilled stemmed glass. Garnish with lime slice.

By Sweet'NLowR

Ingredients

• ✓ pomegranate juice
• brown sugar
• cider vinegar
• garlic
• lime juice
• lime
• chicken
• onion
• salt
• bay leaf
• black pepper
• rosemary

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
3. 3 Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
4. 4 Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.

By SandyG

Ingredients

• ✓ pomegranate juice
• cranberry juice
• fig
• butter
• shallot
• honey
• thyme
• egg
• ground bison
• bread crumb
• worcestershire sauce
• milk
• garlic
• salt
• black pepper
• gruyere cheese
• bread

Instructions

1. 1 Bring pomegranate juice just to boiling over medium-high heat in a small saucepan. Add figs. Remove pan from heat and let stand for 15 minutes. Drain figs; set aside.
2. 2 For filling, melt butter over medium-high heat in a large skillet. Cook shallots in hot butter for 3 to 5 minutes or until shallots are tender. Stir in drained figs and honey. Reduce heat to low. Cook, stirring occasionally, for 6 to 8 more minutes or until shallots are golden brown. Stir in thyme. Cool slightly.
3. 3 Combine egg, ground bison, bread crumbs, Worcestershire sauce, milk, garlic, salt, and pepper in a large bowl. Shape mixture into 8 patties. Spoon filling evenly onto half of bison patties to 1/2-inch of edges. Top with remaining bison patties; pinch edges to seal.
4. 4 For charcoal grill, arrange preheated coals around a drip pan. Test for medium heat above pan. Place bison patties over drip pan on grill rack. Cover and grill for 16 to 22 minutes or until done (160 degrees F), turning once halfway through. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above.) Top with cheese. Cover; cook 1 to 2 minutes more or until cheese melts. Serve bison patties open face on French bread slices.

By The Bison Council

Ingredients

• ✓ pomegranate juice
• olive oil
• chicken leg
• onion
• walnut
• salt
• cardamom
• sugar

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

By Sepi

Ingredients

• ✓ pomegranate juice
• white sugar
• lemon juice
• horseradish
• dijon mustard
• sage
• turkey
• olive oil
• kosher salt
• black pepper

Instructions

1. 1 Heat pomegranate juice, sugar, and lemon juice in a saucepan over medium-high heat. Cook, stirring continuously, until sugar is dissolved, 3 to 5 minutes. Bring to a simmer; reduce heat to medium-low. Cook, stirring frequently, until reduced down to 1 1/2 cups, about 1 hour. Remove from heat. Let pomegranate molasses cool to room temperature, at least 20 minutes.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Whisk the pomegranate molasses, horseradish, mustard, and sage together in a bowl to make the glaze.
4. 4 Remove any giblets or gizzards from the turkey and place the turkey in a roasting pan. Brush with olive oil; season with salt and pepper.
5. 5 Bake in the preheated oven, basting with the juices from the bottom of the pan every 15 minutes, for 2 hours. When an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 175 degrees F (79 degrees C), brush turkey with 1 cup glaze. Continue roasting until no longer pink in the center, about 15 minutes more.
6. 6 Remove turkey from the oven and brush with the remaining glaze. Cover with a loose tent of aluminum foil and allow to rest for 15 minutes before carving up that turkey.

By Shauna James Ahern

Ingredients

• ✓ pomegranate juice
• walnut
• orange
• grapefruit
• mixed salad greens
• feta cheese
• white sugar
• parsley
• salt
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2. 2 Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
3. 3 Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
4. 4 Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
5. 5 Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
6. 6 Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
7. 7 Drizzle dressing over salad.

By dana_shmana

Ingredients

• ✓ pomegranate juice
• vegetable oil
• red onion
• chicken
• water
• walnut
• cardamom
• cinnamon
• butternut squash
• saffron
• salt

Instructions

1. 1 Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
3. 3 Preheat the oven to 325 degrees F (65 degrees C).
4. 4 Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
5. 5 Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

By PFEIFFER

Ingredients

• ✓ pomegranate juice
• cranberry
• onion
• garlic
• white wine vinegar
• sherry vinegar
• corn oil
• salt
• pepper
• spinach
• apple
• feta cheese
• cranberry

Instructions

1. 1 Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
2. 2 Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

By Mazola

Ingredients

• ✓ pomegranate juice
• rosemary
• lamb shoulder chop
• black pepper
• garlic
• kosher salt
• olive oil
• orange marmalade
• white wine vinegar
• water
• red pepper flakes
• mint leaves

Instructions

1. 1 Gather all ingredients.
2. 2 To marinade the lamb shoulder: Using the dull side of a knife, "chop" the rosemary sprigs to bruise them and release their fragrance. Season chops with pepper (no salt at this stage) and place in a resealable plastic bag along with garlic, rosemary, and pomegranate juice. Seal bag; massage gently to distribute flavors. Refrigerate for about 1 hour.
3. 3 To make the mint jelly: Place orange marmalade into a saucepan. Add vinegar and water. Bring to a boil over medium-high heat and immediately remove from heat.
4. 4 Pour through a fine strainer to remove orange rind. Add pepper flakes. Refrigerate until cold, about 30 minutes. When cold, stir in mint (if jelly is still warm, mint will turn black) until combined.
5. 5 Remove lamb from marinade; discard marinade. Salt both sides of the lamb chops. Lightly drizzle with about 1 to 2 teaspoons olive oil.
6. 6 Lightly oil a grill and set at medium-high heat. Cook chops until browned and meat is medium rare, about 5 minutes on each side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
7. 7 Serve with mint jelly.

By John Mitzewich

Ingredients

• ✓ pomegranate juice
• lamb shoulder blade chop
• salt
• pepper
• vegetable oil
• onion
• salt
• garlic
• balsamic vinegar
• mint leaf
• rosemary
• red pepper flakes
• honey
• pomegranate seed
• mint leaves
• pumpkin seed

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Generously season lamb chops with salt and black pepper.
3. 3 Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium.
4. 4 Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds.
5. 5 Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil.
6. 6 Stir mint leaves, rosemary, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to the Dutch oven, spoon pomegranate mixture over lamb, and cover.
7. 7 Cook in the preheated oven until lamb is fork tender, about 2 hours.
8. 8 Transfer lamb to a plate and set the Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes.
9. 9 Stir in honey and season with salt and black pepper. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.

By John Mitzewich

Ingredients

• ✓ pomegranate juice
• sugar

Instructions

1. 1 Combine 3 cups pomegranate juice and sugar together in a saucepan; heat to 244 degrees F (118 degrees C) or until a small amount of mixture dropped into cold water forms a firm ball. Remove saucepan from heat and cover with a lid; let cool until pan is cool enough to touch. Stir remaining 1 cup pomegranate juice into mixture. Refrigerate.

By T Edward Foster

Ingredients

• ✓ pomegranate juice
• white sugar
• lemon juice

Instructions

1. 1 Bring pomegranate juice, sugar, and lemon juice to a simmer in a saucepan over medium-high heat. Once the sugar has dissolved, reduce the heat to medium-low, and simmer until the juice has reduced to 1 1/2 cups, about 1 hour. Stir the molasses frequently as it thickens to keep it from burning. When the molasses is done, allow it to cool to room temperature, then pour into a glass storage container, and keep in the refrigerator.

By flying chef

Ingredients

• ✓ pomegranate juice
• sugar

Instructions

1. 1 Pour sugar and pomegranate juice into a sauce pan and warm over low heat, whisking continuously until the sugar dissolves. Cool, pour into a bottle or jar, and store sealed in the refrigerator.

By Lorem Ipsum

Ingredients

• ✓ pomegranate juice
• limoncello liqueur
• vodka
• lemon

Instructions

1. 1 Pour the pomegranate juice, limoncello, and vodka into a cocktail shaker over ice. Cover and shake. Strain into a chilled martini glass, and garnish with a slice of lemon.

By lobstah_luva

Ingredients

• ✓ pomegranate juice
• cranberry
• white sugar
• walnut

Instructions

1. 1 Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.

By malimomma

Ingredients

• ✓ pomegranate juice
• heavy cream
• sugar
• vanilla extract
• salt

Instructions

1. 1 Stir together the heavy cream and sugar. Stir in the pomegranate juice, vanilla extract, and salt. Add the mixture to an ice cream maker and freeze according to the manufacturer's directions.

By Tami Armstrong

Ingredients

• ✓ pomegranate juice
• sugar
• lemon juice
• salt
• water
• gelatin
• whipping cream

Instructions

1. 1 Stir together pomegranate juice, sugar, lemon juice, and salt in a large bowl. Chill, covered, 30 minutes.
2. 2 Put the cold water in a small saucepan and sprinkle with gelatin; let stand 1 minute. Cook, stirring, over low heat just until gelatin dissolves, about 2 minutes. Stir into pomegranate mixture. Add cream; beat with an electric hand mixer at medium speed until mixture is foamy, about 3 minutes.
3. 3 Freeze in an ice cream maker according to manufacturer's directions until sherbet reaches soft-serve consistency, 1 to 1 1/2 hours.
4. 4 Transfer to a 1- or 2-qt. freezer-safe container. Put a piece of plastic wrap directly on surface; cover and freeze at least 2 hours or up to 1 month.

By Ali Ramee

Ingredients

• ✓ pomegranate juice
• cranberry juice
• raspberry vodka
• orange liqueur
• grenadine syrup
• ice

Instructions

1. 1 Combine pomegranate juice, cranberry juice, raspberry vodka, orange-flavored liqueur, grenadine syrup, and crushed ice in a shaker. Shake vigorously to chill. Pour into martini glasses, and serve.

By Caroline's Momma

Ingredients

• ✓ pomegranate juice
• raspberry
• banana
• orange juice
• almond milk

Instructions

1. 1 Add all ingredients to a blender and blend until creamy and smooth, scraping down sides as needed.
2. 2 Taste and adjust flavor as needed. Add more unsweetened original Almond Breeze or fruit juice if too thick. If not sweet enough, add more banana.

By Almond Breeze

Ingredients

• ✓ pomegranate juice
• vodka
• orange liqueur
• ice
• lemon zest

Instructions

1. 1 Pour vodka, orange liqueur, and pomegranate juice in a shaker, and add crushed ice. Shake vigorously, and strain into glass. Garnish with twist of lemon zest.

By MGHOTBI

Ingredients

• ✓ pomegranate juice
• white sugar
• lemon
• liquid pectin

Instructions

1. 1 Inspect 11 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar, pomegranate juice, and lemon juice in a large stainless steel saucepan over high-high heat; bring to a boil. Stir in liquid pectin; bring to a full rolling boil, 30 seconds. Off heat, skim off foam.
3. 3 Pack pomegranate jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By MARBALET

Ingredients

• ✓ pomegranate juice
• champagne vinegar
• shallot
• black pepper
• white sugar
• pomegranate seed

Instructions

1. 1 Whisk vinegar, pomegranate juice, shallot, pepper, and white sugar together in a bowl until sugar dissolves. Add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.

By CJ

Ingredients

• ✓ pomegranate juice
• vodka
• blood orange soda
• sparkling water
• lime

Instructions

1. 1 Combine all ingredients in your favorite punch bowl or pitcher.

By Tito's Handmade Vodka

Ingredients

• ✓ pomegranate juice
• vodka
• triple sec
• limeade
• ice
• lime

Instructions

1. 1 Combine vodka, pomegranate juice, triple sec, and limeade with ice in a cocktail shaker. Shake and strain into a martini glass. Garnish with lime.

By Dianne

Ingredients

• ✓ pomegranate juice
• red wine
• lemon juice
• cinnamon
• nutmeg
• clove
• ginger
• butter
• brown sugar

Instructions

1. 1 Combine the pomegranate juice, wine, and lemon juice in a bowl. Whisk in the cinnamon, nutmeg, cloves and ginger. Crumble in half of the brown sugar and whisk mixture until sugar dissolves.
2. 2 Melt the butter in a skillet over medium heat and swirl to coat the pan. Immediately pour in the juice/spice mixture and increase the heat to high. Bring mixture to a boil while whisking to prevent scorching. Reduce heat to medium and, while stirring, add the remaining brown sugar a little at a time. Cook and stir until mixture thickens to a syrupy consistency or when it can coat the back of a spoon.
3. 3 Remove from heat and allow to cool slightly and continue to cool, 5 to 10 minutes. Stir and serve.

By SpoonSister

Ingredients

• ✓ pomegranate juice
• blueberry
• yogurt
• skim milk
• rolled oat
• sucralose sweetener
• cinnamon

Instructions

1. 1 Blend blueberries, pomegranate juice, yogurt, milk, oats, sweetener, and cinnamon together in a blender until smooth, about 2 minutes.

By SCOTTH

Ingredients

• ✓ pomegranate juice
• lemon twist
• sugar
• citron vodka
• lemon juice
• simple syrup

Instructions

1. 1 Moisten the rim of a chilled martini glass with a twist of lemon. Pour the sugar onto a small plate, and dip the glasses into the sugar. Place the lemon twist in the rimmed glass, and set aside.
2. 2 Pour the vodka, lemon juice, pomegranate juice, and simple syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass to serve.

By Tyler Mitchell