Cranberrypomegranate Salad Recipes

CRANBERRY POMEGRANATE AMBROSIA SALAD

Steps:

• Finely chop cranberries in a food processor. Add to a fine mesh sieve and push out any excess moisture (over the sink). Add drained pineapple and push down with a spatula to remove any excess moisture. Stir in sugar until well combined. Place sieve over a bowl, cover and place in the refrigerator. Let chill 2 hours up to overnight.
• Add cranberry mixture to a serving bowl. Stir in the marshmallows, followed by Mandarin oranges. Set aside.
• Beat heavy cream in a large mixing bowl for 1 minute then beat in powdered sugar. Continue to beat until soft peaks form. Fold vanilla yogurt into whipped cream.
• Fold the whipped cream mixture into the cranberry mixture. Right before serving, garnish with the pomegranate seeds. Serve immediately or best if chilled 1-4 hours.

POMEGRANATE-CRANBERRY SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add cold water; stir. Add the pomegranate seeds, cranberry sauce, pineapple and pecans. Pour into a 1-1/2-qt. serving bowl. Refrigerate for 4-5 hours or until firm. If desired, top with whipped topping and additional pecans.

CRANBERRY-POMEGRANATE SAUCE

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.

PRETTY POMEGRANATE SALAD

Steps:

• Place the spinach and arugula leaves into a mixing bowl. Add the onion, mandarin oranges, and pomegranate seeds. Toss gently by hand to mix.

CRANBERRY-POMEGRANATE MIMOSA

Steps:

• Fill a small plate with 1/4 inch of water. Pour sugar onto a second small plate, making a depth of 1/8 to 1/4 inch. Gently dip the rim of a champagne glass into the water. Raise the glass to allow excess water to drip off, then dip the rim into the sugar. Twist the glass to ensure the entire rim is coated. Discard remaining sugar.
• Place cranberries in the bottom of the champagne glass. Add cranberry-pomegranate juice, orange juice, and champagne.

HOLIDAY CRANBERRY-POMEGRANATE SAUCE

Steps:

• 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.

SPINACH SALAD WITH POMEGRANATE CRANBERRY DRESSING

Steps:

• Combine pomegranate juice and cranberries in a microwave-safe bowl and heat on HIGH (100% power) for 1 minute. Pour into a blender or food processor. Add onion, garlic and vinegar; puree for a few seconds. Gradually add oil, pureeing for 20 seconds or until smooth and thickened. Refrigerate if not serving immediately.
• Place spinach in a large serving bowl or platter. Top with apples, cheese and cranberries. Drizzle with Pomegranate Cranberry Dressing immediately before serving (allow about 2 tablespoons/serving). Refrigerate leftover dressing for up to 1 week.

CRANBERRY-POMEGRANATE RELISH

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.