Spiced Pomegranate Molasses Applesauce Recipes

SPICED POMEGRANATE MOLASSES CHICKEN THIGHS

Steps:

• Preheat oven to 450°F.
• Zest lemon into a small bowl and set the zest aside. Cut the lemon in half and toss with potatoes, 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet.
• Whisk 1 tablespoon oil, honey, pomegranate molasses, garam masala and the remaining 1/2 teaspoon each salt and pepper in another small bowl. Nestle chicken into the potatoes and brush with the glaze.
• Roast the chicken and potatoes until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F, 25 to 30 minutes.
• Transfer the chicken to a serving platter. Sprinkle spinach on top of the potatoes; toss until wilted. Carefully juice the hot lemons into the bowl with the lemon zest. Stir in the remaining 1 tablespoon oil, walnuts and feta. Drizzle the dressing over the vegetables and toss to coat. Serve the vegetables with the chicken; garnish with pomegranate arils, if desired.

HOMEMADE POMEGRANATE MOLASSES

Steps:

• Gather the ingredients.
• In a medium, heavy-bottomed, nonreactive saucepan , set over medium-high heat, combine the pomegranate juice, sugar, and lemon juice. Bring to a simmer while stirring to dissolve the sugar.
• Lower the heat, making sure to maintain a gentle simmer. Cook uncovered, stirring periodically, until the mixture is syrupy, coats the back of a spoon, and reduces to between 1 and 1 1/4 cups. Allow to cool in the pan for 20 to 30 minutes, then transfer to a clean glass jar. Cover and store in the refrigerator for up to a month.

SPICED APPLESAUCE

Steps:

• Place all ingredients in a Dutch oven. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender, stirring occasionally. Remove from the heat; discard the cinnamon stick. Mash the apples to desired consistency. Serve warm or cold. Store in the refrigerator.

BAKED PEARS IN SPICED POMEGRANATE SYRUP

Steps:

• Pre-heat oven to 350°F.
• In a small non-reactive sauce pan (such as stainless steel, glass, enameled or nonstick), combine the pomegranate juice and sugar. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Boil for 1 minute. Remove from heat, then add the lemon juice, cinnamon sticks and cloves.
• Arrange the pears cut side down in a 9 x 13-inch baking dish. Pour the pomegranate syrup over the pears, and place the dish in the oven. Bake for about 45 minutes, basting occasionally, until the pears are tender and easily pierced with a sharp knife. If serving hot, proceed to the next step; otherwise, cover and chill until ready to serve.
• Place the pears in shallow bowls and spoon the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired. Serve with fork and knife for cutting the pear, and a spoon for the syrup. (The dish may be served hot, cold or room temperature.)
• Note: Be sure to use firm, not ripe, pears. It's best to peel them with a vegetable peeler and core them with a mellon baller.

APPLESAUCE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
• In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
• In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
• Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
• Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.