Blood Oranges With Pomegranate Molasses Recipes

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BLOOD ORANGE SMOOTHIE WITH GRAPES AND RED QUINOA

I had never considered using red grapes in a smoothie until I began working on pairing fruit with grains in this week's Recipes for Health. Red grapes and red quinoa are a perfect match. I used blood orange juice as the liquid and sweetened it with a bit of pomegranate molasses. As the mixture was whirling in the blender it occurred to me that a small handful of kale would be welcome; it would darken the color slightly and contribute all that kale has to offer without distorting the sweet/tannic flavor of the drink. The second time I made the smoothie I froze the grapes, which is a great idea. Then you won't have to dilute the flavors with ice.

Provided by Martha Rose Shulman

Time 10m

Yield 1 to 2 servings

Number Of Ingredients 6



Blood Orange Smoothie With Grapes and Red Quinoa image

Steps:

  • Place all of the ingredients in the jar of a blender and blend at high speed until smooth. Serve right away.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 27 grams

1/3 cup cooked red quinoa
1 cup red seedless grapes, preferably frozen (6 ounces)
1 cup blood orange juice (or regular orange juice if blood oranges are not available)
1 teaspoon pomegranate molasses
2 tablespoons soaked cashews
Small handful of kale

BLOOD ORANGES WITH POMEGRANATE MOLASSES

Provided by Jonathan Reynolds

Categories     easy, quick, dessert

Time 10m

Yield Serves 8

Number Of Ingredients 8



Blood Oranges With Pomegranate Molasses image

Steps:

  • Cut the skin and pith from each orange; then slice each into thirds. Remove and discard the seeds. In a small bowl, whisk together the pomegranate molasses, honey and orange-blossom water.
  • Lay orange slices on a large white platter. Sprinkle with dates, pomegranate seeds and pistachios. Pour the molasses mixture over top, sprinkle with mint and serve.

16 blood oranges
3/4 cup pomegranate molasses
1/2 cup honey
1 tablespoon orange-blossom water
16 dates, pitted and chopped
Seeds from 1 pomegranate
1/2 cup unsalted pistachio nuts, chopped
1/4 cup chopped mint

ORANGES WITH POMEGRANATE MOLASSES AND HONEY

Provided by Jayne Cohen

Categories     Dessert     Hanukkah     Low Fat     Vegetarian     Low Cal     High Fiber     Orange     Low Cholesterol     Honey     Molasses     Bon Appétit     Fat Free     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6



Oranges with Pomegranate Molasses and Honey image

Steps:

  • Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds
1/4 cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses*
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 large Medjool dates, pitted, chopped

MâCHE SALAD WITH BLOOD ORANGES, PISTACHIOS, AND POMEGRANATE

Categories     Salad     Fruit     Leafy Green     Nut     No-Cook     Fourth of July     Picnic     Salad Dressing     Vinegar     Cranberry     Orange     Pistachio     Spring     Summer     Honey     Pomegranate     Shallot     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Mâche Salad with Blood Oranges, Pistachios, and Pomegranate image

Steps:

  • Whisk orange juice, vinegar, shallot, and honey in small bowl. Gradually whisk in pistachio oil. Season dressing to taste with salt and pepper.
  • Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes to release orange segments. Divide mâche among 4 plates. Divide orange segments, pistachios, and pomegranate seeds among plates. Drizzle dressing over salad and serve.

2 tablespoons fresh blood orange juice or regular orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon minced shallot
1/2 teaspoon honey
3 tablespoons pistachio oil
2 blood oranges or regular oranges
1 4-ounce package mâche
1/4 cup shelled natural pistachios, toasted
1/4 cup pomegranate seeds or dried cranberries

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