Orange Grenadine With Granola Recipes

ORANGE GRENADINE WITH GRANOLA

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.

CRANBERRY AND ORANGE GRANOLA

Steps:

• Preheat oven to 300°F. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
• Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. DO AHEAD: Store airtight at room temperature for up to 2 weeks.

HOMEMADE GRENADINE

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.

ORANGE GRANOLA

Steps:

• In a large mixing bowl stir together the oats, wheat germ, and hazelnuts or almonds.
• In a small saucepan stir together the honey, orange peel and juice, and cinnamon.
• Heat just until boiling; remove from heat.
• Add honey mixture to oat mixture, tossing gently until coated.
• Coat a baking pan with the non-stick cooking spray.
• Spread oat mixture evenly in pan.
• Bake in a 325 degree F oven for 15 minutes.
• Add coconut to oat mixture and stir.
• Bake for 15 to 20 minutes more or until light brown, stirring once.
• Remove from oven and immediately turn out onto a large piece of foil; cool.
• Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
• Serving size is 1/2 cup.

ORANGE-PECAN GRANOLA

Steps:

• Preheat oven to 350 degrees. Put oats, flakes, sugar, nuts, zest, nutmeg, and cinnamon in a medium bowl. Melt butter with honey in a saucepan over low heat; stir into oat mixture.
• Spread mixture in a 7-by-11-inch baking pan; bake until just golden, about 10 minutes. Let cool in pan (mixture will harden). Break cooled mixture into large chunks.

HOMEMADE GRENADINE

Steps:

• Put the pomegranate juice and sugar in a pan set over a low heat. Stir until the sugar has dissolved.
• Remove from the heat. Leave to cool. Add the orange blossom water, then pour into a sterilised bottle. Will keep for two weeks.