Pomegranates

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Recipe of the Day

Pear and Pomegranate Salad

"This colorful salad is a fall and winter favorite. It's garnished with pomegranate arils and dressed with a warm pomegranate vinaigrette." - by JPMJ

Pomegranate Recipes

Lamb Braised in Pomegranate

"Lamb shoulder chops braised in pomegranate juice, then topped with pumpkin seeds and mint: the perfect dish for a cold winter's night." - by Chef John

Quaglie Alla Melagrana (Quail with Pomegranate)

"This is an old Sicilian recipe for pomegranate-marinated quail. The pomegranate seeds add a tartness that is balanced by the sweetness of the orange zest and juice." - by Shay

Spinach Pomegranate Salad

"This is a quick and nutritious salad made with pomegranate seeds and feta cheese." - by SarieNickle

Pomegranate Jelly

"This unusual jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancak…" - by MARBALET

Pear and Pomegranate Salad

"This colorful salad is a fall and winter favorite. It's garnished with pomegranate arils and dressed with a warm pomegranate vinaigrette." - by JPMJ

Pomegranate Feta Salad with Lemon Dijon Vinaigrette

"This tangy, tasty salad is as easy as it is fresh! Everyone raves over this and begs for more! It's perfect for a light lunch or a garden party!" - by Nat

Holiday Cranberry-Pomegranate Sauce

"Give traditional cranberry sauce a fresh flavor twist and additional texture by adding pomegranate seeds, orange zest, orange juice, and cinnamon sticks." - by Alice C.

Herbed Pomegranate Salsa

"Pomegranate seeds and their tart, juicy membrane are a colorful and flavorful addition to a blend of peppers and herbs!" - by DRAGONSBANE

Grilled Lamb Chops with Pomegranate-Port Reduction

"Marinated lamb chops are grilled and then topped with a wonderful tangy pomengranate-port reduction. Most impressive!" - by WannaBeChef

Pomegranate Relish

"Pomegranates, shallots, lime juice and cilantro come together to make this fabulous relish." - by Ruth Levene