Cranberry Pomegranate Terrine Recipes

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CRANBERRY POMEGRANATE CRUMB BARS



Cranberry Pomegranate Crumb Bars image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 12

2 cups pecans
4 sticks (2 cups) unsalted butter, softened, plus more for the pan
4 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher salt
1 cup pomegranate juice
2 tablespoons cornstarch
1 pound fresh or thawed frozen cranberries
1 cup granulated sugar
2 teaspoons finely grated orange zest
Confectioners' sugar, for dusting
Ground cinnamon, for dusting

Steps:

  • For the crust: Preheat the oven to 375 degrees F.
  • Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely.
  • Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan.
  • To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork.
  • Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on.
  • For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes.
  • Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes.
  • Dust generously with confectioners' sugar and cinnamon. Remove from the pan, trim the edges if desired and cut into squares.

CRANBERRY-POMEGRANATE SAUCE



Cranberry-Pomegranate Sauce image

Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.

Provided by Tara Parker-Pope

Categories     side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 12-ounce bag fresh cranberries (organic ones taste sweeter)
1/2 cup pomegranate juice
1 whole pomegranate
3/4 cup vegan cane sugar
1 tablespoon local honey
Zest of 1 Meyer lemon
Pinch of sea salt
Pinch of clove powder

Steps:

  • Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
  • Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 39 grams, TransFat 0 grams

CRANBERRY-POMEGRANATE RELISH



Cranberry-Pomegranate Relish image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries (thawed if frozen)
1/3 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1/4 cup unsalted pistachios, chopped
2 teaspoons pomegranate molasses
Kosher salt

Steps:

  • Combine the cranberries, sugar and honey in a food processor and pulse until finely chopped. Transfer to a bowl.
  • Add the pomegranate seeds, mint, parsley, pistachios, pomegranate molasses and a pinch of salt to the cranberries and toss. Let stand 2 hours or refrigerate overnight.

VIRGIN POMEGRANATE AND CRANBERRY BELLINIS



Virgin Pomegranate and Cranberry Bellinis image

Provided by Giada De Laurentiis

Categories     beverage

Time 7m

Yield 8 servings

Number Of Ingredients 10

1 cup ice
1 1/2 cups simple syrup, recipe follows
1 1/4 cups unsweetened pomegranate juice, chilled
1 cup unsweetened cranberry juice, chilled
1 (25.3 fluid ounces) bottle sparkling water, chilled
2 limes, thinly sliced
1 bunch fresh mint, for garnish
Optional garnish: 1/2 cup (2 1/2 ounces) pomegranate seeds
1 cup water
1 cup sugar

Steps:

  • Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve.
  • Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve.
  • In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

Nutrition Facts : Calories 81 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 6 milligrams, Carbohydrate 23 grams, Protein 0 grams, Sugar 23 grams

PERFECT POMEGRANATE CRANBERRY SAUCE



Perfect Pomegranate Cranberry Sauce image

Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!

Provided by LaurenRae

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

2 (12 ounce) packages fresh cranberries
2 cups turbinado sugar, or more to taste
1 ½ cups freshly squeezed orange juice
1 cup water
¼ cup dark corn syrup (such as Karo®), or more to taste
2 tablespoons port wine, or more to taste
1 tablespoon lime juice, or more to taste
2 cinnamon sticks
1 tablespoon orange zest, divided
4 whole cloves
1 large pomegranate, peeled and seeds separated, divided

Steps:

  • Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
  • Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
  • Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.4 g, Sodium 16.3 mg, Sugar 25.1 g

CRANBERRY POMEGRANATE SAUCE



Cranberry Pomegranate Sauce image

This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.

Provided by Carolyn Bunkley

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h15m

Yield 24

Number Of Ingredients 7

2 large tart apples
2 pomegranates, peeled and seeds separated
1 (16 fl oz) bottle pomegranate juice
2 cups white sugar
2 large oranges
2 (12 ounce) bags fresh cranberries, rinsed and sorted
1 cup pecans, chopped

Steps:

  • Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  • Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  • Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

Nutrition Facts : Calories 150 calories, Carbohydrate 30.5 g, Fat 3.7 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 1.9 mg, Sugar 26.2 g

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