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Pomegranate recipes - 490 recipes

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1. Heat a skillet over medium heat and add butter

  • 2 tablespoons 2 tablespoons unsalted butter
  • 10 10 fresh sage leaves
  • 1 (8-ounce) block 1 (8-ounce) block cream cheese, softened
  • 4 ounces 4 ounces mascarpone cheese, softened
  • 6 ounces 6 ounces freshly grated sharp white cheddar cheese
  • 1/2 cup 1/2 cup sliced, toasted almonds
  • 1/4 teaspoon 1/4 teaspoon salt
  • 1/4 teaspoon 1/4 teaspoon pepper
  • 1 cup 1 cup pomegranate arils
  • crackers for serving
4.5/5 (10 Votes)

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Add all ingredients to blender and blend until smooth

  • 1 cup kale
  • 1 small banana, sliced
  • 1/2 cup frozen triple berries
  • 3/4 cup light non-fat vanilla yogurt
  • 1/2 cup pomegranate and blueberry V8® V-Fusion Juice
  • 1 Tbsp Chia seeds
4.4/5 (17 Votes)

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•Sprinkle sugar on a plate

  • 1 tablespoon 1 tablespoon coarse red sugar
  • Ice cubes
  • 1-1/2 ounces 1-1/2 ounces lemon-lime soda
  • 1-1/2 ounces 1-1/2 ounces pomegranate liqueur or cranberry juice
  • 1 ounce 1 ounce X-Rated fusion liqueur
  • 1 ounce 1 ounce cranberry-pomegranate juice
  • 1/2 ounce 1/2 ounce Triple Sec
  • 1 1 lemon peel strip
  • 1 1 fresh cranberry
4.4/5 (17 Votes)

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Preheat the oven to 425 degrees F

  • 1 bunch scallions, cut into 2-inch pieces
  • 1 clove garlic
  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh herbs (such as dill, cilantro and/or tarragon)
  • 1/4 cup chopped walnuts
  • 2 tablespoons pomegranate vinegar or red wine vinegar
  • Kosher salt and freshly ground pepper
  • 1 1 3/4 -pound skin-on, boneless turkey breast
  • 12 ounces baby red-skinned potatoes, halved
  • 3 carrots, halved lengthwise and cut into 1-inch pieces
  • 1 Japanese eggplant, halved lengthwise and cut into 1/2-inch pieces
  • Pomegranate seeds, for topping
4.5/5 (13 Votes)

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Preheat the oven to 350 degrees F

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspooon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 Tablespoon butter and 1 stick butter (room temp)
  • 6 Tablespoons sugar plus 1/2 cup sugar (separate each sugar)
  • 2 Granny Smith Apples, peeled, cored and sliced thinly
  • 1/2 cup Pomegranate seeds
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup whole or 2 % milk
  • 2 Tablespoons Apricot Jam (optional)
4.5/5 (13 Votes)

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In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously

  • 3 tablespoon(s) sugar
  • 1 cup(s) pomegranate juice
  • 2 bottle(s)(750-milliliter) sparkling wine, chilled
  • 3/4 cup(s)late-harvest white wine, such as late-harvest Riesling chilled
  • 2 oranges,thinly sliced crosswise
  • 1 cup(s)diced fresh pineapple, 1/2 inch dice
  • 1/4 cup(s) pomegranate seeds
  • Ice cubes, for serving
4.5/5 (13 Votes)

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This recipe comes from Anne Burrell's "Secrets of a Restaurant Chef"

  • 4 Cornish game hens, split, spine and wing tips removed
  • Extra-virgin olive oil
  • Kosher salt
  • 1 bottle (12 fluid ounces) pomegranate molasses*
  • 2 cloves garlic, smashed
  • 2 tablespoons sliced scallion greens, cut thin on the bias, for garnish
  • NOTE: You can easily make your own Pomegranate Molasses, which I did (it's on my blog)
4.4/5 (14 Votes)

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From: All You (Nov. 2014) Nutritional Facts per serving: Calories 484; Fat 20 g (Sat Fat 5 g); Protein 60 g; Carbo...

  • GLAZE:
  • 3/4 cup pomegranate juice
  • 1/2 cup balsamic vinegar
  • 1/2 cup sugar
  • 2 tablespoons Dijon mustard
  • TURKEY:
  • 2 boneless turkey breast halves, 2 1/2 to 3 lb. each
  • 2 bone-in turkey legs, about 1 1/2 lb. each
  • 2 bone-in turkey thighs, about 12 oz. each
  • 2 tablespoons olive oil
  • Salt and pepper
4.5/5 (8 Votes)

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Pomegranate Cranberry Sauce with Basil brings a different layer of flavor and a balanced tangy sweetness

  • 32 ounces fresh organic cranberries, rinsed and picked over
  • 1 organic pomegranate, arils removed
  • 1 organic lemon, juiced and zested
  • 2 organic oranges, juice and zested
  • 1 teaspoon organic cinnamon
  • 1/2 teaspoon Real salt or Himalayan sea salt
  • 1/2 cup organic grade B maple syrup
  • 3/4 cup pure pomegranate juice
  • 2 tablespoons fresh organic basil, chopped
4.5/5 (8 Votes)

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For the Salad: Put all the ingredients in a salad bowl

  • For the Salad:
  • 9 ounces mixed greens
  • 1 pear, sliced
  • 1/2 cup pitted and sliced Medjool dates
  • 1/4 cups pomegranate seeds
  • 1/2 cups coarsely chopped walnuts
  • 1/2 cups dried cranberries
  • 3 ounces goat cheese, crumbled
  • For the Pomegranate Vinaigrette:
  • 1/2 cup pomegranate juice
  • 2 tablespoons red wine vinegar
  • 1-2 teaspoons Dijon mustard
  • 1 tablespoon date honey (substitute regular honey)
  • 1/2 cup extra virgin olive oil
4.5/5 (8 Votes)

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This seasonal warm salad captures the flavors of the holiday and will surely please vegetarians or non-vegetarians ...

  • Bacon Balsamic Vinaigrette:
  • 1/2 pound butternut squash, peeled, halved, seeded and cut into 1-1/2 inch cubes
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 pound kale, preferably Tuscan, stems discarded and leaves cut into 1/2-inch ribbons
  • 1/2 cup pomegranate seeds
  • 4 ounces bacon, 4 strips
  • 1 clove of garlic, minced
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1/2 Teaspoon sea salt
4.5/5 (6 Votes)

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1. Place pomegranate juice, blueberries, lemon juice, sugar, honey and cinnamon in a small saucepan

  • Ingredients for fruit:
  • 1/2 cup 1/2 cup of pomegranate juice
  • 2 cups 2 cups of frozen blueberries
  • juice from 1/2 lemon
  • 1/4 cup 1/4 cup of sugar
  • 1 Tablespoon 1 Tablespoon of honey
  • pinch pinch of cinnamon
  • seeds from 1/2 pomegranate
  • For serving:
  • 1 1 baguette, sliced into 1/4-1/2 inch thick slices and toasted
  • log of softened goat cheese
  • honey for drizzling
4.5/5 (6 Votes)

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