Pomegranate Glaze Recipes

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POMEGRANATE GLAZED PORK



Pomegranate Glazed Pork image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 9

One 6- to 7-pound 8-rib bone-in center cut pork loin, chine bone removed, frenched
2 carrots, halved lengthwise
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon plus 1/4 teaspoon kosher salt
2 cups pomegranate juice
4 sprigs fresh thyme
3 tablespoons maple syrup
2 tablespoons whole-grain mustard

Steps:

  • Remove the pork roast from the refrigerator 30 minutes before cooking.
  • Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
  • Place the carrot halves on the bottom of a small roasting pan and set aside.
  • Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
  • Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
  • Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
  • Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

POMEGRANATE-GLAZED CHICKEN



Pomegranate-Glazed Chicken image

Sweet and tangy pomegranate juice gives the chicken a gorgeous garnet-hued glaze. Dress up the quinoa pilaf by adding a sprinkle of crumbled feta cheese for a pop of salty flavor.

Provided by Marianne Williams

Time 20m

Yield Serves 4 (serving size: 1 thigh, 2/3 cup quinoa, and 2 tbsp. sauce)

Number Of Ingredients 15

1 cup refrigerated pomegranate juice
1 tablespoon light brown sugar
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon grainy mustard
1 tablespoon unsalted butter
4 (4-oz.) boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons olive oil, divided
3 cups cooked quinoa
1/4 cup unsalted roasted pistachios
1/4 cup pomegranate arils
1 tablespoon chopped fresh mint
Fresh mint leaves

Steps:

  • Bring pomegranate juice and sugar to a boil in a small saucepan over high, and cook, whisking occasionally, until reduced by half, about 16 minutes. Whisk together 2 tablespoons water and cornstarch in a small bowl; add to pomegranate mixture. Boil, whisking constantly, until thickened, about 1 minute. Remove from heat; whisk in mustard and butter until smooth.
  • Meanwhile, heat a grill pan over medium-high. Season chicken with 3/4 teaspoon salt and 3/4 teaspoon pepper. Brush 1 tablespoon oil on pan. Cook chicken until browned, about 6 minutes. Turn and cook until a thermometer inserted in thickest portion registers 165°F, about 6 minutes, turning if necessary to prevent burning. Remove from pan; cover to keep warm.
  • Place quinoa, pistachios, pomegranate arils, chopped mint, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl; stir until combined. Divide quinoa mixture and chicken among 4 plates. Spoon 2 tablespoons pomegranate sauce over each serving; garnish with mint leaves.

Nutrition Facts : Calories 496, Carbohydrate 48 g, Fat 21 g, Fiber 5 g, Protein 30 g, SaturatedFat 5 g, Sodium 656 mg, Sugar 14 g, UnsaturatedFat 14 g

POMEGRANATE GLAZE



Pomegranate Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Winter Recipes

Yield Serves 4

Number Of Ingredients 7

2 tablespoons orange juice
2 tablespoons brandy
3 tablespoons honey
2 pomegranates
3/4 cup homemade or canned low sodium store-bought chicken stock
2 teaspoons fresh thyme leaves
3 tablespoons aged balsamic vinegar

Steps:

  • Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
  • Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
  • Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.

POMEGRANATE GLAZE



Pomegranate Glaze image

I made this for a ham tonight but it would work for any other kind of meat or maybe even fish. DH's comment, "this stuff ROCKS!" It is loosely based on many recipes I saw on the internet, none of which were quite right, imo. A very simple but sublime sauce. You could add fresh pomegranate seeds or use them as garnish or just eat them as my 6yo did.

Provided by Elmotoo

Categories     Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups pomegranate juice
1/2 cup sugar
1/4 cup Dijon mustard, whole grain adds texture to sauce
2 tablespoons unsalted butter
1 pomegranate, seeded (optional)

Steps:

  • In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
  • Whisk in mustard. Whisk in butter until melted & smoooooth.
  • Stir in optional pomegranate seeds.

POMEGRANATE GLAZED LAMB LOLLIPOPS WITH FETA TZATZIKI



Pomegranate Glazed Lamb Lollipops with Feta Tzatziki image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 2 to 3 servings

Number Of Ingredients 19

1/2 cup pomegranate juice
1 teaspoon cornstarch
2 tablespoons light brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
Kosher salt and freshly cracked black pepper
6 lamb rib chops, slightly frenched
Vegetable oil, for oiling grill grates
1/2 cup crushed roasted pistachios
Feta Tzatziki, recipe follows
Fresh mint, chiffonade, for garnish
1/2 English cucumber
Kosher salt and freshly ground black pepper
1 cup whole-fat Greek yogurt
4 ounces crumbled feta
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh mint
1 teaspoon honey
1 clove garlic, minced or pressed

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-BALSAMIC GLAZE



POMEGRANATE-BALSAMIC GLAZE image

Categories     Apple

Number Of Ingredients 6

3 tablespoons light brown sugar
3 tablespoons pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon cornstarch
pinch cayenne pepper

Steps:

  • Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.

SALMON WITH POMEGRANATE GLAZE



Salmon with Pomegranate Glaze image

Grilled salmon fillet served with a pomegranate glaze.

Provided by Fabrizio Patano

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 36m

Yield 4

Number Of Ingredients 6

⅓ cup pomegranate juice
1 tablespoon soy sauce, or to taste
1 clove garlic, sliced
4 (6 ounce) fillets salmon
2 tablespoons olive oil
½ pomegranate, peeled and seeds separated

Steps:

  • Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
  • Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

Nutrition Facts : Calories 395 calories, Carbohydrate 17.1 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.3 g, Protein 29.6 g, SaturatedFat 4.2 g, Sodium 306.7 mg, Sugar 15.5 g

POMEGRANATE GLAZED CHICKEN



Pomegranate Glazed Chicken image

Once you have discovered the joy of cooking with the flavor of pomegranate, you will be just delighted!! If you are anything like I was, I tried it with just about everything!! I just love pomegranates, I even keep a good supply on hand in my freezer, so I always have them when I want them. This recipe is so delicious, another way to serve chicken, and served with rice, is just an absolutely delicious meal!!

Provided by Chef mariajane

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup pomegranate juice
1/4 cup lemon juice
1/4 cup crisco canola oil
2 garlic cloves, minced
1 tablespoon honey
1 teaspoon salt
2 tablespoons pomegranate juice
1 tablespoon cornstarch
1/4 cup crisco canola oil
4 boneless skinless chicken breasts, pounded to an even thickness
2 cups baby carrots, quartered lengthwise
1 small onion, sliced
1/2 cup pomegranate seeds

Steps:

  • GLAZE: Combine first 6 ingredients. Reserve.
  • Place pomegranate juice and cornstarch in a small bowl, stir until mixture is combined. Reserved.
  • CHICKEN: Heat oil on medium-high in a large deep skillet. Brown chicken, about 2 minutes per side. Remove from skillet. Reserve.
  • Add carrots and sliced onion to skillet. Cook on medium heat 5 minutes, stirring often. Add reserved glaze mixture. Bring to a boil, lower heat to medium-low and simmer for 5 minutes. Add back browned chicken. Cook for an additional 5 minutes, turning occasionally to coat with glaze.
  • Remove chicken and place on clean dish. Add reserved cornstarch mixture into skillet; stir to combine well.
  • Bring glaze to boil and allow to thicken. Add pomegranate seeds and place chicken back in skillet and turn to coat with glaze. Serve on rice.

Nutrition Facts : Calories 489.9, Fat 30.9, SaturatedFat 2.8, Cholesterol 75.5, Sodium 776.6, Carbohydrate 27.9, Fiber 3.2, Sugar 20.3, Protein 26.3

ROAST TURKEY WITH POMEGRANATE GLAZE



Roast Turkey with Pomegranate Glaze image

Categories     Poultry     turkey     Roast     Thanksgiving     Orange     Mint     Fall     Pomegranate     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

6 cups water
1 celery stalk, cut into 2-inch pieces
1 carrot, peeled, cut into 2-inch pieces
1 onion, coarsely chopped
4 fresh parsley sprigs
1 11- to 12-pound turkey; neck, heart, and gizzard reserved
1 cup orange juice
1/2 cup pomegranate molasses*
2 tablespoons extra-virgin olive oil
1 tablespoon coarse kosher salt
1 teaspoon dried crushed red pepper
1 lemon, quartered
1 onion, quartered
10 fresh mint sprigs
3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Steps:

  • Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan. Simmer over medium heat. Simmer until giblet broth is reduced to 3 3/4 cups, about 1 hour. Strain; discard solids. Chill 3/4 cup broth for Bread Dressing with Dried Apricots, Pistachios, and Mint .
  • Position rack in bottom third of oven and preheat to 400°F. Rinse turkey inside and out and pat dry. Whisk orange juice and next 4 ingredients in small bowl to blend for glaze. Place turkey on rack in heavy large roasting pan. Starting at neck end, carefully slide hand between skin and breast, thighs, and legs to loosen skin. Using pastry brush or hand, apply thin coat of pomegranate glaze over meat under skin. Stuff main cavity with lemon, quartered onion, and mint. Tuck wing tips under; tie legs together loosely. Brush turkey with some of remaining glaze.
  • Roast turkey 20 minutes. Pour 1 cup giblet broth into pan; brush turkey with glaze. Roast 20 minutes; brush with glaze. Roast 20 minutes. Add 1 cup broth to pan, brush with glaze, and cover turkey loosely with foil. Roast 20 minutes. Brush with glaze and reduce oven temperature to 325°F. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 20 minutes, about 1 hour 10 minutes longer, about 2 1/2 hours total.
  • Transfer turkey to platter. Tent loosely with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Meanwhile, tilt roasting pan and spoon fat from surface of juices. Add 1 cup giblet broth to pan. Place pan over 2 burners. Bring to simmer over medium-high heat, scraping up browned bits. Add chilled butter and simmer until gravy is smooth, whisking. Season with salt and pepper. Serve turkey with gravy.
  • *A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com). Do not use cane sugar molasses.

ROAST LAMB WITH POMEGRANATE GLAZE



Roast Lamb With Pomegranate Glaze image

Provided by Anna Winger

Categories     dinner, roasts, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

1 cup pomegranate syrup
1 cup honey
1 cinnamon stick
3 allspice berries
1 clove garlic, crushed
1 sprig rosemary
Juice of 1 lemon
1 rack of lamb
Olive oil
Salt and ground black pepper

Steps:

  • Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
  • To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 7 grams, Carbohydrate 127 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 501 milligrams, Sugar 107 grams

POMEGRANATE-GLAZED HAM WITH JAMMY CIPOLLINIS



Pomegranate-Glazed Ham with Jammy Cipollinis image

Pomegranate molasses, honey, Dijon mustard, and allspice create an irresistible glaze for a holiday-party classic: a whole ham. The meat is roasted with a pile of cipollini onions, which caramelize and soak up all the delicious drippings, then served with mini pickle biscuits for making sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h30m

Yield Serves 8 to 10

Number Of Ingredients 10

1 1/2 pounds cipollini onions
1/3 cup pomegranate molasses, such as Al Wadi
2 tablespoons packed light-brown sugar
2 tablespoons honey
2 tablespoons Dijon mustard
1/8 teaspoon ground allspice
Kosher salt and freshly ground pepper
1 spiral-cut ham (6 to 8 pounds)
Mini Pickle Biscuits
Grainy or Dijon mustard, lady apples, and parsley sprigs, for serving

Steps:

  • Preheat oven to 325 degrees, with a rack in lower third. Prepare an ice-water bath. Bring a pot of water to a boil. Trim 1/4 inch off root end of each onion, then cook onions in pot until just beginning to soften, 3 to 4 minutes. Transfer to ice-water bath, slip off skins, and cut into quarters. (Quartered onions can be refrigerated up to 2 days.)
  • Stir together molasses, brown sugar, honey, mustard, allspice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Place ham in a large roasting pan, cut-side down; baste generously with glaze. Scatter onions around ham and pour in 1/2 cup water.
  • Cover ham with parchment-lined foil; roast until a thermometer inserted into thickest part (not touching bone) reads 125 degrees, 1 hour to 1 hour, 15 minutes. Uncover, baste with more glaze, and return to oven. Increase heat to 400 degrees and roast, basting and rotating pan once, until outside is crisp, 15 to 20 minutes more. Transfer to a serving platter; tent with foil.
  • Return roasting pan with onions to oven; roast until sauce has thickened slightly and onions are caramelized, 15 to 20 minutes more. Transfer onions and pan drippings to a serving vessel; skim fat from top. Serve ham with biscuits, mustard, onions, apples, and parsley.

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE



Pulled lamb shoulder with sticky pomegranate glaze image

Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Provided by Cassie Best

Categories     Dinner, Main course

Time 5h20m

Number Of Ingredients 12

4 garlic cloves , chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon , quartered, pips removed
1 ½kg bone-in lamb shoulder joint
2 red onions , cut into wedges
1l carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
small handful mint leaves, chopped

Steps:

  • Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
  • Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
  • Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
  • Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium

POMEGRANATE GLAZED CARROTS



Pomegranate Glazed Carrots image

A great side dish! Healthy and fast. You can use baby carrots.

Provided by Katie

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
3 cups peeled, sliced carrots
salt and ground black pepper to taste
¼ cup orange juice
¼ cup pomegranate juice

Steps:

  • Melt butter in a skillet over medium heat. Cook and stir carrots in the hot butter until they begin to soften, about 5 minutes; season with salt and black pepper.
  • Stir orange juice and pomegranate juice into carrots, bring to a simmer, and reduce heat to low. Simmer carrots until tender, stirring occasionally, 10 to 12 minutes.

Nutrition Facts : Calories 79.8 calories, Carbohydrate 12.9 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.6 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 84.4 mg, Sugar 7.7 g

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7 POMEGRANATE GLAZE IDEAS | RECIPES, POMEGRANATE GLAZE
Jun 3, 2014 - Explore Lori Raible's board "pomegranate glaze", followed by 133 people on Pinterest. See more ideas about recipes, pomegranate glaze recipes, pomegranate.
From pinterest.ca


POMEGRANATE GLAZED PORK | GIADZY
Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven. Place the carrot halves on the bottom of a small roasting pan and set aside. Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast.
From giadzy.com


4-INGREDIENT POMEGRANATE GLAZED SALMON - PRIMAVERA KITCHEN
2017-09-25 Pre-heat the oven to 400˚F. In a large bowl, pour the pomegranate juice, soy sauce and the garlic. Mix everything well. Add the salmon and cover the bowl with an aluminum foil or plastic wrap. Let it marinate for about 15 minutes. Place salmon (skin side down) on a parchment-line baking sheet and bake it for 7 minutes.
From primaverakitchen.com


DUCK BREASTS WITH POMEGRANATE GLAZE RECIPE - FOOD NEWS
Prepare the Glaze Squeeze the juice from the oranges. Place the orange juice, shallot, ginger, pomegranate, and honey in a small saucepan. Place the pan over medium heat and reduce the glaze by half, until it is syrupy and coats the back of a spoon. Discard the shallot. Remove the duck from the oven. Increase the oven temperature to 400 F.
From foodnewsnews.com


MEATBALLS WITH POMEGRANATE GLAZE RECIPE - THE INSPIRED HOME
2016-12-22 For the Meatballs: Preheat the oven to 350 if baking in the oven. Mix the onion, parmesan cheese, parsley, salt, pepper, meat and eggs together. In another bowl add bread to milk and let it soak for 5 minutes. Soak the raisins in the cup of hot water for 5 minutes to plump up. After 5 minutes of soaking the bread, squeeze as much milk out of ...
From theinspiredhome.com


POMEGRANATE GLAZED HAM RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Preheat the oven to 350 degrees. Either line a large deep baking pan with aluminum foil or just use a disposable tin foil baking dish (easier cleanup) and set it aside. 2) Rinse the ham in cold water a few times to get rid of some of the saltiness. 3) Pat dry really well and place it in the baking pan, round side down.
From laurainthekitchen.com


BAKED CHICKEN WINGS RECIPE WITH POMEGRANATE GLAZE – NOT …
2018-10-09 How to make baked chicken wings with pomegranate glaze – step by step. We start with the glaze first. In a medium pot, combine pomegranate juice – 100% pomegranate juice only! – ( step 1) and orange juice (step 2). Grate garlic cloves (I used my beloved Microplane for that) and add to the juice mixture. (step 3). Season with salt.
From notenoughcinnamon.com


VILMA’S POMEGRANATE GLAZE RECIPE FOR PORK OR CHICKEN
2015-06-16 Salt to taste. Combine all ingredients except fresh pomegranate sees in a pot, bring to a boil, then reduce heat to low and simmer. Reduce mixture to your desired thickness, stirring occasionally to not let your glaze burn. Finally, remove your glaze from the pot to let it cool for roughly 20 minutes before adding fresh pomegranate seeds.
From ilovegrillingmeat.com


POMEGRANATE-GLAZED HAM | WILLIAMS SONOMA
Preheat an oven to 325°F (165°C). Remove the ham from the packaging and place on a rack in a large roasting pan. Using a sharp knife, score the fat in a diamond pattern. Roast the ham for 2 hours. Meanwhile, in a saucepan over medium heat, combine the pomegranate juice, pomegranate molasses, orange zest strips, orange juice, brown sugar ...
From williams-sonoma.ca


POMEGRANATE-GLAZED SALMON - SOBEYS INC.
Preheat oven to 400ºF (200ºC). To make glaze, combine pomegranate juice and maple in small skillet set over medium-high heat. Bring to a boil then reduce to a simmer 5 to 10 min., until reduced to about ⅓ cup (75 mL) and consistency of maple syrup. Stir in thyme. Step 2. Season salmon with salt and pepper. Place salmon on parchment-lined ...
From sobeys.com


POMEGRANATE-GLAZED CHICKEN WINGS FOR GAME DAY: TRY THE RECIPE
2021-11-29 1. Preheat oven to 400 °F and line a baking sheet with aluminum foil. Spray with a bit of cooking spray. Arrange the wings on the baking sheet and drizzle avocado oil on top. 2. Bake between 15 ...
From foxnews.com


POMEGRANATE MAPLE GLAZED HAM | EASY BAKED HAM RECIPE
2019-12-03 Once sauce has thickened, about 3-4 minutes. Remove from heat and set aside. Remove ham from oven and open the top part of the tin foil so ham is exposed. Liberally apply pomegranate maple glaze to the ham. (I use about half) Return ham the oven, uncovered, and bake for another 30 minutes.
From joyfulhealthyeats.com


POMEGRANATE GLAZE RECIPE BY FARRELL - COOKEATSHARE
This glaze is fabulous on grilled lamb or beef. It is especially good with Middle Eastern flavored recipes. You can use some to marinate your lamb, and serve additional on the side. If you cannot find pomegranate syrup or molasses you can use pomegranate juice and boil it down until it is thickened and becomes syrupy.
From cookeatshare.com


POMEGRANATE MOLASSES GLAZED HAM — CHADWICK BOYD
2021-03-23 Directions. In a small pot, add pomegranate juice, brown sugar, cloves, mustard and ginger. Whisk together. Bring to a low boil on medium heat. Once the liquid begins to bubble, add the salt and pepper and turn the heat down to low. Simmer for 20 minutes until the glaze thickens and gently sticks to the back of a spoon.
From chadwickboydlifestyle.com


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