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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

Pomegranate Molasses
Middle Eastern

Pomegranate Molasses

4.3

Prep
5 min
Cook
60 min
Total
65 min

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

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

Pomegranate Cranberry Sauce/Relish

Pomegranate Cranberry Sauce/Relish

5.0

Prep
10 min
Cook
20 min
Total
60 min

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

Salmon with Pomegranate Glaze
Dinner

Salmon with Pomegranate Glaze

4.3

Prep
10 min
Cook
11 min
Total
36 min

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

Pomegranate Sherbet
Dessert

Pomegranate Sherbet

Prep
10 min
Cook
2 min
Total
222 min

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

Pomegranate-Marinated Grilled Shrimp
Dinner

Pomegranate-Marinated Grilled Shrimp

Prep
15 min
Cook
10 min
Total
70 min

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

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

Pomegranate Glazed Carrots
Dinner

Pomegranate Glazed Carrots

3.8

Prep
10 min
Cook
15 min
Total
25 min

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

Spiced Pomegranate Syrup

Spiced Pomegranate Syrup

4.0

Prep
5 min
Cook
5 min
Total
20 min

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

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

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

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 Chicken
Dinner

Pomegranate Chicken

4.4

Prep
15 min
Cook
70 min
Total
100 min

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

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

Apple, Pomegranate, and Pecan Salad
Lunch

Apple, Pomegranate, and Pecan Salad

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
  2. 2 Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

By KenzieKook

Malbec Inferno Hot Pepper Jelly

Malbec Inferno Hot Pepper Jelly

4.1

Prep
15 min
Cook
20 min
Total
1475 min

Instructions

  1. 1 Place red pepper and Malbec wine in a blender, while wearing gloves; blend until smooth. Transfer to a large stockpot. Blend habanero pepper, pomegranate juice, and lemon juice in blender until smooth; add to stockpot. Stir all the pectin and butter into pepper mixture. Bring to a rolling boil; stir in sugar. Continually stir until sugar is dissolved, 2 minutes. Remove from heat, stir for 5 minutes, and skim foam off the top.
  2. 2 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By runsanity