Pomegranate Juice Refreshment Recipes
BROWNIES WITH POMEGRANATE JUICE
From www.pomwondeful.com. This unusual combination of flavors uses fresh pomegranate juice or for an easier version use bottled 100% pomegranate juice. Have not tested this recipe yet.
Provided by COOKGIRl
Categories Dessert
Time 40m
Yield 1 cake
Number Of Ingredients 9
Steps:
- PREPARING THE POMEGRANATE SYRUP: Cut 2 to 3 pomegranates in half and using a citrus reamer, juice the pomegranates until you have 1 cup liquid. (Warning: Wear old clothes and an apron to do this!).
- Pour the juice through a strainer lined with cheesecloth or use a sieve. NOTE: As an alternate, use 1 cup bottled 100% pomegrante juice instead of fresh pomegranates to prepare the syrup.
- Next, combine the juice (or bottled juice) and 3/4 cup sugar in a small saucepan. Bring to a boil. Reduce heat and simmer approximately 20 minutes, stirring frequently until you have reduced the mixture to 1/2 cup of syrup.
- BROWNIES: Preheat oven to 350 degrees. Grease or butter a 13 x 9 x 2-inch baking pan. Microwave the unsweetened chocolate and the butter on high for approximately 1 1/2-2 minutes until butter is melted. Remove from microwave and stir mixture until chocolate melts. Stir in remaining sugar.
- Now whisk in the eggs and vanilla, followed by the flour, chocolate chips and chopped nuts. Stir well.
- Spread the brownie batter into the prepared pan. Drizzle 1/4 cup of the pomegranate syrup over the batter; swirl the syrup delicately with a table knife to create a marble-like effect.
- Bake for 25 minutes or until a toothpick inserted into center of brownies comes out clean. DO NOT overbake.
- Remove from oven and cool in pan for 15 minutes. Drizzle the remaininng 1/4 cup pomegranate syrup over the cooled brownies, then cut into 20 square.
- Cool at least 1 hour.
Nutrition Facts : Calories 4745.9, Fat 258.7, SaturatedFat 124.8, Cholesterol 878.5, Sodium 1266.4, Carbohydrate 602.4, Fiber 41.5, Sugar 451.4, Protein 76.6
POMEGRANATE JUICE REDUCTION SAUCE
This is a yummy tangy sauce that I adapted from a Wolfgang Puck recipe using pork, but it can also be used for chicken or beef, or as a marinade.
Provided by Maito
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant.
- Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass.
- Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce.
- Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.
Nutrition Facts : Calories 98, Fat 0.5, SaturatedFat 0.1, Sodium 514.8, Carbohydrate 23.2, Fiber 1.3, Sugar 19.5, Protein 1.7
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