ill: 4 hours.
Prepare Pomegranate Sauce.
Preheat oven to 350
Pomegranate Molasses:
Place all the
br>To prepare the sauce bring the pomegranate juice to a boil
saucepan. Whisk in sweet pomegranate juice. Bring to a boil
iluted tamarind paste, the diluted pomegranate paste(or use 1 c
br>For the pomegranate sauce, push 1/2 the pomegranate seeds through a
In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes.
Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours.
Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.
Squeeze juice from pomegranate halves using a citrus reamer
aking dish.
Bring the pomegranate juice, water, vinegar, sugar, and
oast is baking, combine the pomegranate seeds and water in a
For Sauce: Melt butter in heavy large
br>Making the sauce -- Whisk the stock and pomegranate juice into the
or 2 minutes. Stir in pomegranate juice and half of the
an and pour in cranberry-pomegranate juice and simmer until chicken
Combine the walnuts and pomegranate juice in the container of
br>Add pork into the sauce mixture and cover and simmer
place on plates, drizzle with sauce.
n a small saucepan with pomegranate seeds, 1/2 cup juice
Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.
enerously and frequently with cherry sauce during last 10-15 minutes