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Pomegranate Picks - 490 recipes

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Pour the 2 table­spoons of pome­gran­ate juice into a small, heat­proof bowl

  • 1 (9 inch) deep-dish gra­ham cracker crust
  • 1 1/4 cup POM pome­gran­ate juice, + 2 tablespoons–divided
  • 1 enve­lope (1/4 oz. size) unfla­vored gelatin
  • 2 cups heavy whip­ping cream + 2 tablespoons–divided
  • 3 ounces white chocolate
  • 1/4 cups gran­u­lated sugar
  • 2 –3 drops red gel food coloring
  • 3 ounces bit­ter­sweet choco­late, chopped for melting–for the choco­late gar­nish, if desired
  • pome­gran­ate arils and extra whip­ping cream, for garnish
4.3/5 (18 Votes)

By

In a bowl, mix flour, 2/3 cup sugar, baking powder and salt

  • 2 cups all-purpose flour
  • 2/3 cup sugar, plus extra for the topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup minced crystallized ginger
  • 1 teaspoon grated lemon peel
  • 1 1/4 cups pomegranate seeds
  • 1 cup milk
  • 1 large egg
  • 1/4 cup (1/8 lb.) butter or margarine, melted and cooled
4.4/5 (9 Votes)

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This simple salad has delicious fall veggies like roasted squash, cauliflower, and brussels sprouts, plus sweet and...

  • SALAD:
  • 2 cups cauliflower florets
  • 2 cups butternut squash slices
  • 3 cups halved brussels sprouts
  • 2 cups cannellini beans (cooked and drained)
  • 3 tablespoons dry pomegranate seeds
  • 3 tablespoons dry mulberries
  • DRESSING:
  • 3 tablespoons champagne vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon minced garlic
  • 2 teaspoons minced scallions
  • 1 pinch chili flakes
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
4.4/5 (9 Votes)

By

ADD boiling water to gelatin mixes in large bowl; stir 2 min

  • 1-1/2 cups boiling water
  • 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
  • 1-1/2 cups cold water
  • 1 Tbsp. each lemon zest and fresh lemon juice
  • 1 mango, peeled, chopped
  • 1/2 cup pomegranate seeds
  • 2/3 cup thawed COOL WHIP Whipped Topping
4.4/5 (9 Votes)

By

Tart cider vinegar balances the sweet pomegranate jelly

  • 2 t olive oil
  • 4 (6 oz.)bone-in, center-cut loin pork chops about 1/2" thick
  • 1 t ground coriander
  • 3/4 t salt, divided
  • 1/4 C chopped shallots
  • 1/4 t dried thyme
  • 2 garlic cloves, minced
  • 2 T cider vinegar
  • 1 C fat free, less sodium beef broth
  • 1/3 C Aunt Bunny's Pomegranate Wine Jelly
  • 1/4 t black pepper
  • 1 t cornstarch
  • 1 t water
  • Chopped fresh chives (optional)
4.4/5 (9 Votes)

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1. Preheat oven to 350°F (180°C)

  • Meringue:
  • 8 egg whites
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cups (375 mL) sugar
  • 1 tsp (5 mL) white vinegar
  • 2 cups (500 mL) chopped toasted almonds
  • 1 tsp (5 mL) cornstarch
  • 2 tbsp (25 mL) icing sugar
  • Filling:
  • 4 passion fruit, halved
  • 1 cup (250 mL) mascarpone
  • 1/4 cup (50 mL) icing sugar
  • 1 cup (250 mL) whipping cream
  • 1 cup (250 mL) pomegranate seeds
  • ALMOND BRITTLE:
  • 1 cup (250 mL) granulated sugar
  • 1 tbsp (15 mL) corn syrup
  • 1/2 cup (125 mL) water
  • 1/2 cup (125 mL) toasted almonds, chopped
4.4/5 (9 Votes)

By

1. Heat oven to 425 degrees F

  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. chipotle chili powder
  • kosher salt
  • Pepper
  • 1 tbsp. olive oil
  • 2 large boneless, skinless chicken breasts
  • 4 medium radishes
  • 2 scallions
  • 1 large avocado
  • 1/4 c. pomegranate seeds
  • 1 tbsp. fresh lime juice
  • 1/2 c. fresh cilantro leaves
  • 8 small flour tortillas
  • sour cream
4.5/5 (4 Votes)

By

Whole30 Customize to how spicy you like it

  • 3 lb beef chuck roast or other cut that's not super lean
  • 2 tsp fine sea salt
  • 1 tbsp ghee
  • 1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
  • 2 cups beef broth, reduced sodium if possible and read labels
  • 2 cups pomegranate juice, make sure it's no sugar added
  • Sea salt and black pepper, to taste
4.7/5 (6 Votes)

By

For Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat

  • Ingredients
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 tbsp juice from one fresh lemon
  • Read more at: http://www.foodnetwork.com/recipes/alton-brown/pomegranate-syrup-or-molasses-recipe.html?oc=linkback
4.5/5 (4 Votes)

By

Step 1 Cut away peel and pith of citrus fruits

  • 10 pounds mixed citrus, such as navel, Cara Cara, and blood oranges; clementines, tangerines, and satsumas; white, pink, and red grapefruit; and Meyer lemons
  • 2 pomelos, thinly sliced into rounds, for garnish (optional)
  • 1 cup pomegranate seeds (from 1 large pomegranate)
  • Cape gooseberries, for garnish (optional)
4.5/5 (4 Votes)

By

Williams-Sonoma Catalog and Website

  • 4 1/2 lb. (2.25 kg) lamb shanks
  • Kosher salt and freshly ground pepper, to taste
  • 3 Tbs. vegetable oil
  • 1 large yellow onion, diced
  • 1 Tbs. minced garlic
  • 1 Tbs. tomato paste
  • 1 tsp. chopped fresh thyme
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cumin
  • 1/2 tsp. allspice
  • 1 bay leaf
  • 1 cup (8 fl. oz./250 ml) Merlot
  • 1 cup (8 fl. oz./250 ml) pomegranate juice
  • 2 Tbs. honey
  • 1 cup (8 fl. oz./250 ml) chicken broth
  • 6 carrots, peeled and halved lengthwise
  • 1 tsp. red wine vinegar
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1/3 cup (2 oz./60 g) pomegranate seeds
  • Cooked couscous for serving
4.5/5 (4 Votes)

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For the croutons: Preheat the oven to 300 degrees F

  • Toasted Quinoa Croutons:
  • Nonstick spray
  • 1 cup old-fashioned rolled oats, such as Bob's Red Mill
  • 3/4 cup quinoa
  • 1/2 cup slivered almonds
  • 1/2 cup pumpkin seeds
  • Large pinch kosher salt
  • 1/2 to 2/3 cup coconut oil, melted
  • 2 tablespoons agave syrup
  • Power Bowl:
  • 1 cup old-fashioned rolled oats, such as Bob's Red Mill
  • 2 cups frozen organic wild blueberries, plus a few extra for garnish
  • 1 frozen banana, halved
  • 1 cup nonfat Greek yogurt, plus 1/4 cup for garnish
  • 3/4 cup pomegranate juice
  • 2 tablespoons honey
  • 2 tablespoons pomegranate molasses
  • Juice of 1/2 lemon
  • 2 teaspoons freshly grated orange zest
  • Pomegranate seeds, for garnish, optional
4.5/5 (2 Votes)

Any burning questions? Our chefs answer!

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