Pomegranatejuice Recipes
POMEGRANATE SALSA
Tart pomegranate seeds add a delicious crunch to this salsa that also features sweet mandarin oranges, red onions, jalapenos and cilantro. Great served with tortilla chips.
Provided by Average Jane
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 2h30m
Yield 8
Number Of Ingredients 8
Steps:
- Mix pomegranate seeds, mandarin oranges, onion, fresh jalapeno, pickled jalapeno, cilantro, lime juice, and cumin together in a bowl.
- Cover bowl and refrigerate for several hours or overnight to let flavors blend.
Nutrition Facts : Calories 56.7 calories, Carbohydrate 14.2 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.1 g, Sodium 26 mg, Sugar 12.2 g
POMEGRANATE JELLY
"For as long as I can remember, my mom has been making this pomegranate jelly and sending us all home with a few jars." To make this jelly even more tangy, substitute cranberry juice for pomegranate juice. -Tatiana Kushnir, Montara, California
Provided by Taste of Home
Time 20m
Yield 6 half-pints.
Number Of Ingredients 3
Steps:
- In a Dutch oven, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir for 2 minutes., Remove from the heat; skim off foam. Ladle hot liquid into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
HOW TO MAKE POMEGRANATE JUICE
Fresh pomegranate juice is so much tastier than store-bought varieties. Here's a step-by-step by tutorial and a video on how to cut open pomegranates and how to make pomegranate juice!
Provided by Lisa Lin
Categories Drinks
Time 30m
Number Of Ingredients 1
Steps:
- Using a paring knife, remove the part of the pomegranate that looks like a crown. I like angling my paring knife downward and making a circle around the crown.
- Score the pomegranate into sections. I find scoring the fruit 4 times is enough for me, but feel free to score it a few more times.
- Break open the pomegranate into sections.
- Fill a large bowl with cool water. Break apart the pomegranate arils underneath the water. It helps prevent pomegranate juice from squirting everywhere. (By the way, don't wear light colored clothes while you're doing this.) Drain the water from the pomegranate arils when you're done separating them from the rind.
- Pour the arils into a blender. Blend until all the arils have been crushed but most of the seeds are still in tact. This usually takes no more than 15 to 20 seconds.
- Pour the juice through a strainer. You'll notice that the juice passes through the strainer pretty slowly because the pulp is pretty thick. To speed up the process, use a rubber spatula to press the pulp agains the strainer. The juice should drip through faster.
- Pour juice into a glass to serve. 5 to 6 large pomegranates should yield about 4 cups of juice. Leftover juice can be refrigerated in a jar for 5 to 6 days.
Nutrition Facts : ServingSize 1 cup, Calories 136 kcal, Carbohydrate 33 g, Protein 0.4 g, Fat 1 g, SaturatedFat 0.2 g, Sodium 22 mg, Fiber 0.2 g, Sugar 31 g
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- Add 2 cups of pomegranate seeds to the blender. Pulse for 5-10 seconds. Do NOT pulse for too long as the seeds may start to break down. Pulse until the Juice starts separating from the seed.
- Pour the juice through a strainer. Using the back of a spoon gently press the seeds down so all the juice is separated from the seeds.
- Add 1 cup of water or 1 cup of seltzer water to the filtered juice. Add a pinch of salt and sugar. Mix well. Serve chilled.
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