Here are three ways to enjoy pomegranate this season.
#1 – Signature Cocktail: the Pomegranate Martini
- Pomegranate Martini
- 2 Parts Domaine de Canton
- 1 Part Citrus Vodka
- ½ Part Pomegranate Juice
- ½ Part Fresh Lime Juice
- Shake and strain into a martini glass.
This cocktail recipe includes Domain de Canton. If you’re not familiar with this liqueur, it is a pale gold blend of French Cognac and ginger essence made from Vietnamese baby ginger, delivers spicy heat up front but it finishes with mellow smoothness. At 56 proof, it is stronger than many liqueurs. Domaine de Canton ginger liqueur was inspired by the French tradition in which sweet and fresh elixirs were fortified by fine eaux de vie and cognac. Your guests will be buzzing with interest. 🙂
#2 – Winter Salad with Squash & Pomegranate Vinaigrette
- 1 tablespoon minced shallot
- 1 tablespoon pomegranate molasses (see Note)
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon juice
- 2 teaspoons chopped fresh thyme or finely chopped tarragon
- 1/4 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 2 teaspoons water
Squash & Salad
- 1 1/2-2 pounds winter squash, such as butternut or buttercup, peeled, seeded and cut into 1/2-inch pieces
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 6 cups torn frisée or curly endive
- 6 cups torn radicchio
- 1/2 cup pomegranate seeds (see Tips)
- 1/3 cup pistachios or walnuts, toasted (see Tips) and coarsely chopped
6 servings, about 1 3/4 cups each
- Preheat oven to 375°F.
- To prepare vinaigrette: Mix shallot, pomegranate molasses, vinegar, lemon juice, thyme (or tarragon) and salt in a small bowl. Whisk in 1/4 cup oil, then water.
- To prepare squash: Place squash on a baking sheet, drizzle with 2 teaspoons oil and toss to coat. Spread in a single layer and sprinkle with thyme, salt and pepper. Roast, stirring once or twice, until fork-tender, 15 to 25 minutes (depending on the type of squash). Let cool.
- To prepare salad: Place frisée (or endive), radicchio and the squash in a large bowl. Add the vinaigrette and gently toss to coat. Divide the salad among 6 plates and sprinkle with pomegranate seeds and pistachios (or walnuts).
Tips & Notes
Make Ahead Tip: Refrigerate the vinaigrette (Step 2) for up to 1 day.
Note: Pomegranate molasses has a bright, tangy flavor. (Don’t confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.
Tips: To seed a pomegranate, fill a large bowl with water. Lightly score the fruit into quarters from crown to stem end, cutting through the skin but not into the interior of the fruit. Hold the fruit under water, break it apart and use your hands to gently separate the plump seeds (arils) from the outer skin and white pith. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith. Pour the seeds into a colander. Rinse and pat dry. Seeds can be frozen for up to 3 months.
To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
#3 – Pomegranate Jelly Mold
This makes a lovely side dish for any chicken or turkey entree.
- 4 envelopes (1/4 ounce each) unflavored gelatin
- 1/2 cup sugar
- 2 cups pomegranate juice
- 2 cups white cranberry juice
- In a small saucepan, sprinkle gelatin over 1 cup cold water; let soften, 5 minutes. Place over low heat, and cook until gelatin has dissolved, 3 to 4 minutes. (When rubbed between your fingers, it should feel smooth.) Add sugar, stirring gently until dissolved, 2 to 3 minutes; remove from heat.
- Transfer gelatin mixture to a medium bowl; gradually stir in juices. Pour into a 1 1/2-quart (6-cup) Bundt pan, and skim any foam from surface. Refrigerate until firm, at least 3 hours and up to 1 day.
- To unmold, dip bottom of pan (do not submerge) briefly into hot water; invert onto a serving platter, and shake firmly to release. Serve.