3 INGREDIENT CRANBERRY AND POMEGRANATE JAM
This super easy jam is perfect with your toast in the morning, with a cheeseboard to and add to gravies or glaze roast meats.
Provided by Karon Grieve
Categories jam
Time 35m
Number Of Ingredients 3
Steps:
- Simmer the cranberries in the pomegranate juice till they are squishy, about 20 minutes
- Scoop out the cranberries and press them through a sieve held over the pomegranate juice then add the cranberry pulp back into the pn
- Add the sugar and heat gently till dissolved then boil rapidly to setting point 105C or when sets on a saucer chilled in the freezer
- Ladle into sterilised jars
Nutrition Facts : Calories 501 kcal, Carbohydrate 129 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 5 g, Sugar 120 g, UnsaturatedFat 2 g, ServingSize 1 serving
POMEGRANATE CRANBERRY JAM
Tart and sweet jam made from cranberries and pomegranate juice for a fall seasonal jam that's great for gift giving.
Provided by Mikayla M
Categories Condiment Pantry Staple
Time 1h
Number Of Ingredients 4
Steps:
- Pulse cranberries in a blender or food processor until chunky. Do not puree.
- Combine cranberries, pomegranate juice, and pectin in a large pot and bring to a boil.
- When at a rapid boil that doesn't recede with slow stirring, begin adding your sugar, continuing to stir.
- When sugar is all incorporated, return to a boil, continuing to stir slowly and gently.
- Once the jam is at a very rapid boil again, begin timing and cook for exactly 3.5 minutes, continue to stir the whole time.*
- After 3.5 minutes remove from heat and ladle into storage jars of choice.
Nutrition Facts : ServingSize 2 Tbs, Calories 109 kcal, Carbohydrate 28 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 27 g
CRANBERRY POMEGRANATE CRUMB BARS
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat the oven to 375 degrees F.
- Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely.
- Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan.
- To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork.
- Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on.
- For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes.
- Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes.
- Dust generously with confectioners' sugar and cinnamon. Remove from the pan, trim the edges if desired and cut into squares.
EASY 3-INGREDIENT CRANBERRY DESSERT
Delicious fluffy dessert great for Thanksgiving or any time of the year!
Provided by VHALLCLARKE
Time 4h10m
Yield 10
Number Of Ingredients 3
Steps:
- Mix cranberry sauce and condensed milk together in a bowl. Slowly mix in whipped topping until combined. Transfer to a pretty serving dish, cover, and refrigerate for 4 to 8 hours. Serve cold.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 48.3 g, Cholesterol 13.3 mg, Fat 14.7 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 11.9 g, Sodium 70.6 mg, Sugar 42.5 g
CRANBERRY AND POMEGRANATE JELLIES
And another from Ainsley Harriott. For an even more adult-friendly jelly, stir in a splash of vodka or orange liqueur. Cooking time is setting time.
Provided by Luschka
Categories Gelatin
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare gelatine as per manufacturers instructions.
- Pour the cranberry juice into a pan and stir in the sugar. Heat the juice, but just before it comes to the boil remove from the heat. Allow to cool for 2 minutes.
- Add the gelatine to the hot cranberry mixture and stir to dissolve. Pour into 4 glasses, then sprinkle in the pomegranate seeds and any juice. They tend to float, making a layer at the top of each glass.
- Allow the jellies to cool, then chill for at least an hour or until ready to serve. TIP: rest the glasses at an angle in the fridge to set at a slant.
- Pour the evaporated milk into a jug and allow your guests to mix it into their jelly at the table.
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