Skip to content

Type what you have

Cook with

pomegranate juice ×
Pomegranate Holiday Cocktail
Drink American

Pomegranate Holiday Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill 2 highball glasses and a cocktail shaker with ice.
  2. 2 Add vodka, pomegranate juice, lime juice, and orange-flavored liqueur to the cocktail shaker and secure the lid. Place one hand on the lid and one hand on the shaker; shake vigorously until the outside of the shaker frosts, about a slow count to 10.
  3. 3 Pour evenly into the prepared glasses. Top with soda and pomegranate seeds; stir before serving.

By ERIKIM21

Saints and Strangers Cocktail
Drink American

Saints and Strangers Cocktail

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place vodka, grapefruit juice, pomegranate juice, vermouth, cream of balsamic, cranberry juice, and peppercorns in a cocktail shaker. Fill shaker with ice and shake well; strain into a martini glass. Sprinkle with orange zest.

By cheesemite

Sparkling Rum Runner
Drink American

Sparkling Rum Runner

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set an oven rack 3 inches from the heat source of an oven and preheat the broiler. Cut banana into 3/4-inch slices. Arrange banana slices on a foil-lined baking sheet.
  2. 2 Broil in the preheated oven until golden brown, about 2 minutes.
  3. 3 Put broiled banana, 8 blackberries, pineapple juice, lime juice, pomegranate juice, and rum in a blender. Blend, dropping ice cubes, 1 at a time, through opening in lid, until smooth.
  4. 4 Divide among 2 hurricane glasses or other stemmed 12-ounce glasses. Top with chilled club soda and gently stir to combine.

By Juliana Hale

Brisk Breeze
Drink American

Brisk Breeze

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Add crushed ice to two 16-ounce hurricane glasses.
  2. 2 Pour rosé, pomegranate juice, rum, passion fruit syrup, and lime juice into an ice-filled cocktail shaker. Cover and shake until very cold. Strain into prepared glasses.
  3. 3 Top with club soda. Thread orange slice halves and cherries onto decorative picks to garnish glasses.

By Juliana Hale

Pomegranate Grenadine
Drink

Pomegranate Grenadine

5.0

Prep
5 min
Cook
20 min
Total
55 min

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

Homemade Grenadine
Drink

Homemade Grenadine

4.3

Prep
1 min
Cook
10 min
Total
11 min

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

Tangy Pomegranate Martini
Drink

Tangy Pomegranate Martini

4.0

Prep
5 min
Cook
Total
5 min

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

Tres Chic Pomegranate Martini
Drink

Tres Chic Pomegranate Martini

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine crushed ice, vodka, and pomegranate juice in a shaker, Squeeze juice of lime wedge into mixture. Shake vigorously, and set aside.
  2. 2 Using the same lime wedge, wet the edge of a martini glass. Dip edge of glass into sugar. Strain liquid into glass, and top with club soda. Garnish with a slice of lime.

By gibsey23

Pomegranate-Raspberry Martini
Drink

Pomegranate-Raspberry Martini

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a cocktail shaker with ice. Add pomegranate juice, vodka, triple sec, raspberry-flavored liqueur, and lime juice, and shake well.
  2. 2 Moisten the rim of a martini glass with the lime wedge and dip in sugar. Pour cocktail into the prepared glass and serve with the lime wedge.

By lisa carty

Pomegranate Martini
Drink

Pomegranate Martini

4.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine ice, vodka, schnapps, pomegranate juice, simple syrup, and lemon juice in shaker. Shake vigorously to chill. Pour into martini glass, top with a splash of chilled lemon-lime soda, and garnish glass with a slice of fresh lime.

By Tiffiney Launhardt

Indian Summer Raspberry Peach Sangria
Drink European

Indian Summer Raspberry Peach Sangria

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Stir red wine, raspberry-flavored soda water, peach schnapps, pomegranate juice, and lemon juice together in a large pitcher or punch bowl; add peaches, lemons, raspberries, and oranges. Float ice cubes in sangria to chill.

By Robert Farabaugh

Pomegranate Jelly
Pantry American

Pomegranate Jelly

4.5

Prep
5 min
Cook
10 min
Total
15 min

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

Cranberry Pomegranate Sauce
American

Cranberry Pomegranate Sauce

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  2. 2 Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  3. 3 Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

By Carolyn Bunkley

Pomegranate Molasses-Glazed Turkey
Dinner American

Pomegranate Molasses-Glazed Turkey

Prep
15 min
Cook
198 min
Total
248 min

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