Pomegranate Glazed Beets Recipes

POMEGRANATE GLAZED TURKEY LEGS

Steps:

• Pat the drumsticks completely dry and place on a baking sheet fitted with a cooling rack. Mix 1/4 cup salt, a few grinds black pepper and the sugar in a small bowl, then rub the mixture all over the drumsticks. Refrigerate, uncovered, for 4 hours and up to overnight. Rinse the legs and pat them completely dry.
• Preheat the oven to 350 degrees F.
• Mix the butter with the cumin, thyme, 1/2 teaspoon salt and a few grinds of black pepper and rub the mixture all over the drumsticks, getting underneath the skin if you can. Brush the drumsticks all over with the pomegranate molasses. Add 1 cup water to the bottom of the baking sheet and tent the sheet with foil. Bake for 1 hour and 30 minutes.
• Remove the foil from the pan and brush the turkey legs all over with the pomegranate molasses. Continue baking for 30 minutes, uncovered, then brush one last time. Bake until the skin is crispy and the turkey has reached 165 degrees F (avoiding bone), about 30 minutes more. Brush a final time with the molasses (be sure to use a fresh bowl of molasses and a clean brush to avoid cross-contamination with raw turkey juices) and let rest for 10 minutes. Slice the turkey and serve with the remaining pomegranate molasses on the side.

GLAZED BEETS

Steps:

• Drain beets, reserving 1/3 cup juice. In a saucepan, combine the sugar, cornstarch and salt. Stir in beet juice and vinegar; cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. Add beets and butter; heat through.

MARINATED BEETS WITH POMEGRANATE MOLASSES AND TOASTED PEPITAS

Steps:

• Fill a large pot three-quarters full with cold water and add the beets. Sprinkle the water generously with kosher salt. Bring to a boil over medium heat, and then reduce the heat and simmer gently until the beets are tender when pierced with the tip of a knife, 30 to 35 minutes. Drain and let cool for about 10 minutes.
• Peel the beets by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into 6 to 8 wedges, like wedges of an orange.
• Place the beets in a bowl. Whisk together the cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar and sea salt and pepper to taste in another bowl until the sugar dissolves. Add the beets and toss thoroughly to coat. Marinate in the refrigerator for 10 to 15 minutes.
• When ready to serve, add the olive oil and stir to coat the beets. Taste for seasoning, adding more sea salt and pepper if needed. Top with the pepitas.

POMEGRANATE GLAZE

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-GLAZED GREEN BEANS

Steps:

• In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender., In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange zest and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat.

POMEGRANATE GLAZE

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.