POMEGRANATE SAUCE
Make and share this Pomegranate Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 2h10m
Yield 4 half pints, 16 serving(s)
Number Of Ingredients 3
Steps:
- Cut Pomegranates in half and put seeds through a juice reamer.
- Strain juice through a damp jelly bag or several layers of damp cheesecloth.
- Measure 5 cups of pomegranate juice.
- In a large saucepot combine the pomegranate juice, lemon juice and sugar.
- Bring to a boil, stirring constantly until sugar dissolves.
- Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
- Simmer, stirring often, until product is reduced by half.
- Ladle hot sauce into sterile, hot jars.
- Leave 1/4 inch head space.
- Wipe rims and adjust caps.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- This makes 4 half pints.
Nutrition Facts : Calories 136.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35, Fiber 0.8, Sugar 33.7, Protein 1.2
POMEGRANATE JUICE REDUCTION SAUCE
This is a yummy tangy sauce that I adapted from a Wolfgang Puck recipe using pork, but it can also be used for chicken or beef, or as a marinade.
Provided by Maito
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
- Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
- Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
- Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.
Nutrition Facts : Calories 98, Fat 0.5, SaturatedFat 0.1, Sodium 514.8, Carbohydrate 23.2, Fiber 1.3, Sugar 19.5, Protein 1.7
EGGPLANT WITH POMEGRANATE SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- Start the preparation the day before serving. Preheat the oven to 425 degrees. Lightly coat a baking sheet with olive oil.
- Remove the stem end from each eggplant. Slice the eggplants on the bias into 1/2-inch thick ovals. Spread the slices on the baking sheet in a single layer and brush with olive oil. Bake the eggplants 12 minutes on each side, or until golden brown. Using a spatula, transfer the slices, overlapping slightly, to a shallow serving dish.
- In a small bowl, combine the pomegranate molasses, lemon juice, garlic, sugar, olive oil, and salt; blend well. Drizzle the sauce over the eggplant. Top with the mint, parsley and pomegranate seeds. Cover with plastic wrap and let stand until ready to serve. Can be refrigerated overnight, but is best served at room temperature.
CHEESECAKE WITH POMEGRANATE SAUCE
Provided by Marcela Valladolid
Categories dessert
Time 10h15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 350 degrees F. Wrap 3 layers of foil around the outside of a 9-inch-diameter springform pan with 3-inch-high sides. Butter the pan.
- Combine the graham crackers, sugar and salt in a food processor and pulse until crumbly. Add the butter and pulse until moistened. Press the crumb mixture evenly onto the bottom and 1 1/2 inches up the sides of the prepared pan. Bake just until golden brown, about 15 minutes. Let cool completely.
- Reduce the oven temperature to 325 degrees F.
- For the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy. Add the sugar and vanilla and beat until combined. Add the eggs 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth, about 35 seconds. Pour the filling into the cooled crust.
- Set the cheesecake in a large baking pan. Add enough hot water to the baking pan to come 1 inch up the sides of the cheesecake pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour. Let cool at room temperature for 2 hours. Cover loosely with plastic wrap and refrigerate until completely cooled, preferably overnight or for at least 6 hours.
- For the pomegranate sauce: Combine the pomegranate juice and sugar in a saucepan and cook over high heat until reduced to 1/2 cup, about 15 minutes. Let cool. Add the pomegranate seeds and mix to combine.
- Pour the pomegranate sauce on top of the cooled cheesecake and serve.
CHICKEN WITH POMEGRANATE SAUCE
Make and share this Chicken With Pomegranate Sauce recipe from Food.com.
Provided by threeovens
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
- Meanwhile, season chicken with salt and pepper.
- Heat oil in a large skillet over medium high heat.
- Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
- Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
- Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
- Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
- chicken to a serving platter.
- Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
- Serve with cooked rice.
Nutrition Facts : Calories 769.4, Fat 33, SaturatedFat 4.4, Cholesterol 94.4, Sodium 101.7, Carbohydrate 85, Fiber 3.8, Sugar 2.2, Protein 32.6
POMEGRANATE ORANGE SAUCE
Make and share this Pomegranate Orange Sauce recipe from Food.com.
Provided by noway
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients except for the mint leaves in a medium saucepan.
- Bring to a boil over high heat.
- Lower the heat and simmer until the liquid has reduced by two thirds, about 10 to 12 minutes.
- Strain the sauce through a fine-mesh strainer set over a bowl and stir in the mint.
- Keep covered and warm until ready to serve.
Nutrition Facts : Calories 144, Fat 1, SaturatedFat 0.1, Cholesterol 0.6, Sodium 465.5, Carbohydrate 14.4, Fiber 0.5, Sugar 9, Protein 2.7
POMEGRANATE-PORT WINE SAUCE
I found this recipe in a cooking club of America magazine. This pairs nicely with with roasted turkey. Check out my holiday menu to see some items that pair nicely for a holiday meal.
Provided by SaffronMeSilly
Categories Sauces
Time 30m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt 2 tbsp butter in large saucepan over medium heat. Cook and stir shallots 1 to 2 minutes or until crisp-tender.
- Increase heat to high. Add pomegranate juice and port; boil 15 to 20 minutes or until reduced by half. Add broth; boil 3 minutes.
- Meanwhile, combine flour and remaining 2 tablespoons butter. Whisk into broth mixture; reduce heat to medium. Boil gently 3 minutes. (Sauce can be made 8 hours ahead. Cover and refrigerate).
Nutrition Facts : Calories 174.7, Fat 6.2, SaturatedFat 3.8, Cholesterol 15.3, Sodium 70, Carbohydrate 12.8, Fiber 0.1, Sugar 4.7, Protein 2.2
POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h
Yield 2 to 3 servings
Number Of Ingredients 19
Steps:
- Whisk the pomegranate juice and cornstarch in a small saucepan. Add the sugar, honey and mustard and whisk to combine. Bring to a simmer over medium heat. Simmer until thickened to the consistency of barbecue sauce, 6 to 8 minutes. Season to taste. Let cool for 30 minutes. The glaze can be made ahead of time and stored in the fridge for up to 2 weeks.
- Place the lamb chops in a large zipper-top bag. Pour half of the glaze into the bag and let the lamb marinate at room temperature for 1 hour. Reserve the remaining glaze to coat the lamb chops on the grill.
- Preheat a grill or grill pan over medium-high heat and liberally oil the grates.
- Take the chops out of the bag and place them on a paper towel-lined tray or plate to wipe off any excess marinade to ensure a nice crust. Season the chops with salt and pepper on both sides. Place the chops on the grill until charred in spots, 3 to 4 minutes. Flip, baste liberally with the glaze and grill for another 3 or 4 minutes or until the internal temperature hits 135 degrees F on a meat thermometer.
- Baste the chops with the glaze again, then remove them from the grill. Coat one side in the chopped pistachios for an added crunch. Serve with a nice schmear of the feta tzatziki and garnish with some fresh mint.
- Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or piece of cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Then squeeze out any excess moisture. Put the strained cucumber into a bowl. Add the yogurt, feta, lemon juice, mint, honey and garlic. Season to taste with salt and pepper.
POMEGRANATE DRESSING
A fruity Middle Eastern-inspired dressing that's ideal for couscous, rice or green salad
Provided by Good Food team
Categories Condiment, Dinner
Time 15m
Number Of Ingredients 5
Steps:
- Whisk all the ingredients together in a bowl, or put them in a jam jar and give it a good shake. Use to dress a couscous, rice or green salad. Will keep in the fridge for up to 5 days.
Nutrition Facts : Calories 185 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar
POMEGRANATE CARAMEL ICE-CREAM SAUCE
Categories Fruit Dessert Quick & Easy Low Sodium Winter Pomegranate Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Cut pomegranates in half and with a manual citrus juicer squeeze enough juice from 2 halves, pressing sides against center of juicer and pressing on any whole seeds in juicer with thumbs, to measure 2/3 cup.
- With hands gently break remaining 2 pomegranate halves in two. Bend back rinds and dislodge seeds from membranes.
- In a dry 1 1/2-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add pomegranate juice (caramel will steam and harden) and cook overt moderately low heat, stirring, until caramel is dissolved. In a small bowl stir together water and arrowroot and stir into caramel mixture. Cook sauce, stirring constantly with a wooden spatula dn scraping bottom of pan frequently, until it just begins to boil nd od thickened. Cool sauce. Chill sauce, overed, until cold, about 2 hours. Stir pomegranate seeds into sauce. (Sauce may be made 2 days ahead and chilled, covered.)
- Spoon sauce over ice cream.
POMEGRANATE KHORESH
Steps:
- 1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.
- 2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.
- 3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.
- 4. Cover and keep warm until ready to serve.
- 5. Serve hot with saffron steamed rice . NUSH-E JAN!
- Najmieh Batmanglij shares her tips with Epicurious: •Though many Iranians now use vegetable oil, clarified butter (ghee) is Iran's traditional cooking fat. To make it, start with a third more unsalted butter than you will need for the recipe. Melt the butter over low heat, then increase the heat to medium low and simmer the butter, without stirring, until it stops crackling and the milk solids brown and drop to the bottom. Skim off any foam from the top, and strain the ghee through a colander lined with cheesecloth. Ghee will keep at room temperature, covered, for several months. •Batmanglij recommends toasting the walnuts in a large skillet over medium heat. Cook, stirring constantly, until they're golden brown - 5 to 10 minutes. •Pom Wonderful brand pomegranate juice, available in many supermarkets, works perfectly in this recipe. •Batmanglij recommends buying saffron in thread form rather than powder, which is often adulterated with turmeric. Before they can be used in a recipe, the threads must be ground with a cube of sugar, using a mortar and pestle or spice grinder, and then diluted in hot water. "The saffron water can then be stored and used as needed," says Batmanglij. "Never use the unground threads." Source Information
PORK TENDERLOIN WITH POMEGRANATE SAUCE
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Categories Fruit Juice Pork Sauté Quick & Easy Dinner Vinegar Meat Pork Tenderloin Spice Fall Healthy Pomegranate Cinnamon Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
- While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
- Remove from heat and add Sherry vinegar to taste, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.
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- Saute the chicken pieces in a dutch oven with 2 tablespoons oil for 5 minutes on medium high heat. Rotate the chicken to lightly brown both sides.
- In a large frying pan, saute the onions with the remainder 2 tablespoon oil for 10 minutes until lightly brown.
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- Using a food processor, grind the walnuts to a fine powder and set aside. Using the same food processor, finely chop the herbs one batch at a time and set aside.
- Place the ground walnuts, water, 1 teaspoon salt, and 1/2 teaspoon of turmeric in a large pot and bring to a gentle simmer.
- Cover and cook on low heat for 30 minutes, stirring occasionally. You should notice how the oil will naturally separate from the ground walnuts and collect on the surface.
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- Rinse and pat dry the pork chops. Sprinkle rub to just cover one side of the chops, gently rubbing the mixture into the meat. Turn the chops over and repeat the process to coat the 2nd side with the rub. Let the pork chops sit at room temperature for about 10 minutes to absorb the rub.
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- Season the chicken with salt and pepper. Lightly grease a large nonstick skillet with olive oil cooking spray, and heat. Add the chicken thighs and cook over moderate heat until browned, about 5 minutes per side. Transfer to a plate.
- Add the chicken broth to the skillet and bring to a boil over high heat, scraping up any browned bits on the bottom. Remove from the heat.
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