Orange Grenadine With Granola Recipes

Steps:

• With a sharp paring knife, cut off both the orange outer skin of the oranges and the cottony white skin surrounding the flesh of the fruit. Cut each orange crosswise into 5 slices, each about 3/8-inch thick. Place the orange slices in a bowl, and refrigerate until serving time.
• When ready to serve, spoon about 1/4 cup of the yogurt onto each of six dessert plates, and sprinkle with grenadine and granola. Arrange about 3 slices of orange on top of the mixture on each plate and, if desired, sprinkle the orange slices with a little Cointreau. Serve immediately.

Steps:

• 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.

Steps:

• Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
• In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
• Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
• When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

Steps:

• Thread the grapes and blueberries onto the skewers to make stirrers.
• Pour the grenadine into four glasses. Gently tip the glasses and pour the orange juice down the inside of the glasses so it sits on top of the grenadine. Top up with sparking water, and add the stirrers to serve.