POMEGRANATE ORANGE JUICE
Bottled and frozen pomegranate juice can often be found in gourmet markets. In November and December, look for brightly colored, blemish-free pomegranates that feel heavy for their size.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 2
Steps:
- To extract the pomegranate's sweet-tart juice, use a juice press, and then combine with freshly squeezed orange juice.
POMEGRANATE-ORANGE MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 18 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Line 18 muffin cups with paper liners. Whisk the flour, granulated sugar, baking soda, baking powder and salt in a large bowl; make a well in the center.
- Wash 2 clementines and cut into 8 pieces each (peel and all); transfer to a blender. Add the milk; blend until smooth. Add the eggs and blend until combined. Pour into the well in the flour mixture, add the melted butter and stir until just combined. The batter will be lumpy.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Top evenly with the pomegranate seeds. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool 5 minutes in the pans, then remove to a rack to cool completely.
- Put the confectioners' sugar in a small bowl and squeeze in the juice from half of the remaining clementine. Stir to make a thick glaze, adding the juice from the remaining clementine half as needed. Drizzle the glaze over the muffins and let set 10 minutes.
POMEGRANATE WITH ORANGE JUICE AND STRAWBERRIES
My daughter's recommendation from Disney's Pass the Plate. This recipe hails from Spain, and sounds absolutely refreshing!!! I hope you all enjoy!
Provided by Yogachef
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the pomegranates from the husk, and rinse the white pulp off of the seeds. Place the seeds into a bowl.
- Mix the orange juice and the lemon juice with the sugar, and pour over the pomegranate.
- Cut the strawberries into bite-size pieces.
- Add the strawberries and the orange sections to the bowl. Refrigerate for 30 minutes, then remove, decorate with mint leaves if you would like, and serve on a platter.
MULLED POMEGRANATE JUICE
Look after all of your party guests, including the ones who aren't drinking with this simple, non-alcoholic Christmas-spiced fruit juice served warm
Provided by Miriam Nice
Categories Drink
Time 15m
Yield makes around 1 litre
Number Of Ingredients 7
Steps:
- Pour the pomegranate juice into a large saucepan. Add the rosemary, sumac, cinnamon stick, coriander seeds, and orange. Bring to a simmer then pour through a sieve into a jug. Stir in the orange blossom water and pour into heatproof glasses or cups.
Nutrition Facts : Calories 58 calories, Fat 0.1 grams fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Protein 0.3 grams protein
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-ORANGE SYRUP
Provided by Dawn Perry
Categories Sauce Orange Winter Pomegranate Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Purée pomegranate seeds in a blender. Strain through a fine-mesh sieve lined with cheesecloth, wringing to release juice. Using a peeler, remove peel from orange. Simmer orange peel, pomegranate juice, and sugar until reduced by half, 15-20 minutes. Mix in lemon juice. Strain again, if desired.
SPICED POMEGRANATE & ORANGE GLAZED HAM
Serve our glazed ham warm in thin slices alongside the Christmas turkey. This one has a sticky sweet-and-sour glaze made with pomegranate molasses and orange
Provided by Cassie Best
Categories Dinner
Time 3h10m
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.
- Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.
- Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.
- Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave to rest for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.
Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 22 grams protein, Sodium 3 milligram of sodium
THE MEZCAL SUNSET
The Tequila Sunrise cocktail gets an upgrade by swapping smoky mezcal for tequila and a sweet, tart DIY pomegranate syrup for store-bought grenadine.
Provided by Matt Duckor
Categories House Cocktail Cocktail Mezcal Pomegranate Juice Orange Juice Sparkling Wine
Yield Makes 1 cocktail
Number Of Ingredients 7
Steps:
- Make the Pomegranate Syrup:
- Cook pomegranate juice and sugar in a small pot over medium-high heat, stirring occasionally, until sugar is dissolved and liquid is slightly reduced, about 5 minutes. Remove from heat, transfer to a heatproof container, and chill until cool, about 30 minutes.
- Make the cocktail:
- Pour mezcal, sparkling wine, and orange juice into a rocks glass filled with ice. Top with 1 Tbsp. Pomegranate Syrup.
- Do Ahead
- Pomegranate Syrup can be made 7 days ahead; chill in an airtight container.
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HOMEMADE HEALTHY ORANGE AND POMEGRANATE JUICE - …
From vibrantplate.com
4.8/5 (27)Total Time 1 hrCategory DrinksCalories 163 per serving
- Cut pomegranates open and deseed. This may take a while, depending how skilled you are at deseeding pomegranates. Save arils and discard the peel.
- Save a couple tablespoons of arils for later, place the rest in a blender, and pulse until the arils break down and you get a thick smoothie. Pour the juice through a strainer and make sure to strain really well, until no juice remains on the seeds. Discard seeds and pour juice in a large jar. Add the saved pomegranate arils.
- Cut 2 oranges in half. Slice one half into thin slices and add orange slices to the jar with pomegranate juice. Squeeze juice out of the remaining halves, and add juice to jar.
- Stir orange pomegranate juice well and taste. If it is too sour, add 2 ts of sugar and 1 cup water to dilute and stir to combine.
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