Any recipes using pomegranates?

have a glut of them where I live (Portugal)

Any recipes using pomegranates?
Pomegranate and mint cous cous





Ingredients


3 tbsp olive oil


450g couscous


2 tsp Belazu Rose Harissa


100g pistachio nuts, chopped


150g pomegranate seeds


80g pack fresh flat-leaf parsley, stalks discarded and leaves finely chopped


80g pack fresh mint, stalks discarded and leaves finely chopped


Juice of 1 lemon








Method


In a large bowl, mix 1 ½ tablespoons of olive oil with the couscous, using your hands, until all the grains are coated. Pour over 500ml boiling water, cover and set aside for 20 minutes until the water is absorbed and the couscous is ready. Fluff the couscous with a fork to loosen the grains, then stir in the harissa paste.


Add the rest of the ingredients, including the remaining olive oil, and stir to combine. Cover and set aside for 30 minutes at room temperature to allow the flavours to meld. Season and serve





here is another one for pomegranate punch





If you have pomegranates in your yard, you%26#039;ll want to juice some of them to make into punch or jelly or syrup.


The seeds and crimson pulp around them may also be added to fruit salad for a touch of color and flavor. Diners eat the pulp from the seeds and then discard the seeds on the side of the plate!





To extract the juice, separate and crush the edible portion of ripe pomegranates (do not remove seeds at this point). Place fruit in jelly cloth or bag and squeeze out the juice, or cut the fruit in quarters and juice with orange juicer, taking out the seeds.





The juice can be frozen in 1/2 pint or 1 pint containers, to make into punch later on.

















--------------------------------------...


Pomegranate Punch


1 cup pomegranate juice


1 cup orange juice


1/4 cup lemon juice


2 cups water


1 cup sugar


1 quart gingerale





Have all ingredients chilled. Dissolve sugar in water and combine with pomegranate, orange and lemon juice. Add gingerale and serve. (More sugar may be added as needed; pineapple juice also is a good ingredient).

















--------------------------------------...


Pomegranate Punch


1 quart pomegranate juice


2 quarts of carbonated water


1 pint vodka (an aged blended whiskey may be substituted)


Juice of 1 lemon





Combine ingredients and sweeten to taste. Punch may be served hot or cold.
Reply:I%26#039;m so jealous! I just love pomegranates, but usually just eat them fresh. You can sprinkle the seeds in a fruit salad combining:





Mango


banana


Kiwi


Orange


Pine Nuts


Snipped basil leaves


Pomegranate seeds





It%26#039;s rich and exotic!





You can also cook down the seeds with sugar, strain and use the syrup in lots of different ways--desserts, drinks, jelly, etc.
Reply:Pomegranate Cake


Ingredients


2 eggs


3/4 cups sugar


1 cup sifted cake flour


1 teaspoon baking powder


1 cup pomegranate juice








Instructions


Grease and flour an 8-inch cake pan.





In a mixing bowl, beat eggs until foamy and gradually add sugar. Continue beating until mixture is stiff and full of air.





Sift cake flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.





Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.





Cool for 10-15 minutes and turn out on a cake plate.





Dust with powdered sugar or frost with a butter cream frosting.





Yield: 1 cake
Reply:here is one


CHICKEN STUFFED MELON WITH POMEGRANATE





2 med. size cantaloupes


2 c. diced cold cooked chicken


1/2 c. seedless green grapes


Seeds from 1 pomegranate


1 sm. kiwi, sliced (optional)


Lime-honey dressing





Cut each cantaloupe in half making zigzag cuts. Scoop out and discard seeds. With curved grapefruit knife remove melon fruit and cut into bite-size pieces; drain melon pieces and shells. (You may want to slice off the bottom of each half a little so it will sit better.)


Mix melon pieces with chicken and spoon equal portions into empty shells. Top with grapes and pomegranate seeds. Garnish with sliced kiwi, if desired. Prepare lime-honey dressing; pour over and serve. Makes 4 servings.








LIME-HONEY DRESSING





Mix together 4 tablespoons EACH lime juice and honey with 1/4 teaspoon EACH ground coriander and nutmeg
Reply:Pomegranate Jelly








2 cups fresh pomegranate juice (about 4 large pomegranates)


4 cups sugar


1/4 teaspoon butter


1 to 2 pouches (3 oz. each) liquid pectin* (see important note below)





Add juice to a 5 quart nonreactive saucepan; stir in sugar. Add butter (helps reduce foaming). Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly 1 minute. Remove from heat; skim off any foam. Immediately pure into hot, sterilized canning jars within 1/8 inch of the top; cover with hot, sterilized lids. Cool, then refrigerate. To make jelly shelf-stable, process filled canning jars according to instructions from jar manufacturer.





Makes 5 cups.
Reply:Well.. They Have this Drink using pomegranates.. uh.. you make iced-tea.. and then put chunks of them in your tea.. its pretty good.
Reply:you can buy pomegranete juice... make a smothie with ice cream and rasberries and apples.. vanila ice cream works the best... good luck
Reply:Slow Cooked Lamb with Chestnuts and Pomegranates





Servings: 4


Level of difficulty: Easy


Preparation Time: 20 minutes


Cooking Time: 2 hours 25 minutes


Ingredients


400g fresh Chestnuts


4 tbsp vegetable oil


2 Onions, chopped


1/4 tsp ground turmeric


600g boneless leg of lamb, cut into 2cm pieces


1/4 tsp ground cinnamon


1/4 tsp saffron strands


5 tbsp chopped Mint


100g shelled Walnuts, halved


200ml pomegranate juice


1 tbsp sweet paprika


300ml chicken stock


3 tbsp lemon juice





Method


1. Preheat the oven to 200C/gas 6.





2. Cut a cross on the shell of each of the chestnuts. Place them on a baking tray and roast in the preheated oven for 30 minutes. Peel the shells and skins off when they are cool.





3. Heat the oil in a large heavy-based pan and gently cook the onions for a few minutes, then add the turmeric and lamb and cook until the meat is browned, about 10-15 minutes.





4. Add the cinnamon, saffron, most of the mint, the walnuts, pomegranate juice and paprika. Mix well and finally add the stock. Simmer on a low heat for about 1 hour 30 minutes.





5. When the meat is tender, add the cooked chestnuts and lemon juice and season to taste. Simmer for 10 more minutes.





6. To serve: garnish with the remaining mint and serve at once.
Reply:SLICED POMEGRANATES.








ingredients.....some pomegranates or similar.








method.....place the fruit on a chopping board and with a large knife slice downwards until the knife comes out the other side.


repeat this process as many times as required.


serve immediately
Reply:Pomegranate Lamb Kebabs Recipe





INGREDIENTS:


1/2 cup pomegranate syrup


1/3 cup olive oil


1 tablespoon lemon juice


1-1/2 teaspoons salt


1/4 teaspoon pepper


2 cloves garlic, minced or pressed


2 pounds boneless lamb shoulder or leg, cut into 1-1/2 inch cubes





PREPARATION:


In a large zip-top bag, combine pomegranate syrup, olive oil, lemon juice, salt, pepper, and garlic.


Add lamb, squeeze out the air, seal the bag, and toss to coat. Refrigerate at least 6 hours or overnight.


Remove lamb from marinade with a slotted spoon, reserving marinade. Thread lamb onto metal skewers. (If using wooden skewers, be sure to soak them in water at least one hour before adding lamb.)





Grill lamb kebabs over medium heat, turning often and basting with reserved marinade until lamb is browned on the outside, but medium-rare on the inside, about 10 to 15 minutes.





Yield: 6 servings





Fresh Pomegranate Chutney





Ingredients


1/2 cup red currant jelly


1/3 cup finely chopped green onions, including tops


1 cup pomegranate seeds (from a 1-pound pomegranate; see notes)


1 tablespoon minced fresh ginger


1 tablespoon minced fresh jalapeno chili


1/2 teaspoon ground coriander


1 tablespoon lemon juice


Salt and pepper





Instructions


Put currant jelly in a 2-cup glass measure. Heat in a microwave oven at full power (100%) until softened, about 20 seconds.





Stir in green onions, pomegranate seeds, ginger, chili, coriander, and lemon juice; add salt and pepper to taste. Let stand about 15 minutes before serving.





Per tablespoon: 26 calories, 0% (0 calories) from fat; 0.1 g protein; 0 g fat; 6.7 g carbohydrates (0.1 g fiber); 3.4 mg sodium; 0 mg cholesterol.





Yield: about 1-1/4 cups





Notes: Remove pomegranate seeds up to 1 day ahead; chill seeds airtight.





Roasted Pomegranate Chicken





Ingredients


1/4 cup olive oil


1 tablespoon minced garlic


1 (3 1/2 to 4-pound) chicken, quartered


1 pomegranate, halved


1/4 cup dry white wine


Juice of 1 lemon


1 tablespoon cinnamon sugar


Salt and pepper





Instructions


Preheat oven to 375 degrees F. In a cup, mix oil and garlic. Brush garlic oil over chicken.





Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork.





Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.





In a small nonreactive saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.





Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature.





Yield: 4 servings





Pomegranate Pound Cake





Ingredients


3/4 cup sugar


6 tablespoons butter or stick margarine


2 large eggs


1 large egg white


3/4 cup lowfat buttermilk


2 teaspoons grated lime rind


2 teaspoons vanilla extract


1/2 teaspoon baking soda


2-1/2 cups all-purpose flour


1/4 teaspoon salt


3/4 cup pomegranate seeds (or seeds from 1 large pomegranate)


Cooking spray





Instructions


Preheat oven to 350 degrees F. Beat sugar and butter at mediumhigh speed of a mixer until wellblended (about 7 minutes). Add eggs and egg white one at a time, beating well after each addition.





Combine buttermilk, rind, vanilla and baking soda. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and salt, stirring well with a whisk.





Add flour mixture to sugar mixture alternately with buttermilk mixture Fold in pomegranate seeds. Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.





Yield: 1 cake





Ginger Orange Pomegranate Relish





Ingredients


Seeds of 2 medium pomegranates (about 1-1/2 cups)


1 tablespoon finely chopped orange zest


1 tablespoon orange juice


1/2 tablespoon grated fresh ginger


1 tablespoon honey


1/2 teaspoon salt





Instructions


Gently mix all ingredients together. Cover with plastic wrap and refrigerate until serving. This relish is excellent served over turkey, pork or lamb.





Yield: 1-1/2 cups



skin care product