Pomegranate JellyYield: 5 cups
- 2 cups fresh pomegranate juice (about 4 large pomegranates)
- 4 cups sugar
- 1/4 teaspoon butter
- 1 to 2 pouches (3 ounces each) liquid pectin (see Cook's note)
Add juice to a five-quart nonreactive saucepan; stir in sugar. Add butter (helps reduce foaming). Stirring constantly, bring mixture to a full boil over high heat. Quickly stir in pectin. Return to a full boil; boil exactly one minute. Remove from heat; skim off any foam. Immediately pour into hot, sterilized canning jars within 1/8 inch of top of jar; cover with hot, sterilized lids. Cool, then refrigerate. Process filled canning jars according to jar manufacturer's instructions.
Cook's note: One pouch of liquid pectin makes a softer jelly; two bags of liquid pectin makes a firmer jelly similar to the purchased product.
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 1 cup arils (seed sacs) from 1 large Pomegranate
- 1 1/4-oz. package gelatin
- 1/2 cup water
- 3 8-ounce packages cream cheese
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 cup whipping cream
Preheat oven to 375 degrees. Mix graham cracker crumbs thoroughly with melted butter. Gently press crumbs into bottom and up one inch of sides of a nine- inch springform pan. Bake in preheated oven for 10 minutes. Cool completely. Sprinkle gelatin over water in a small saucepan. Let stand for five minutes, then heat until gelatin has dissolved. Set aside to cool. Mix cream cheese, sugar and vanilla until fluffy. Mix in gelatin. Set aside.
Score one fresh pomegranate and place in a bowl of water. Break open pomegranate under water to free arils (seed sacs). Arils will sink to bottom of bowl and membrane will float to top. Sieve and put arils in a separate bowl. Reserve one cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Beat whipping cream until stiff. Gently but completely mix cream cheese and half cup pomegranate arils into whipped cream. Spoon into prepared, cooled crust. Smooth out top.
Refrigerate two hours or until set. Can be made a day ahead. To remove from pan, gently run a sharp knife around inside of pan, then open pan. Top with remaining pomegranate arils.
Pomegranate marinated rack of lambYield: 16 chops
- 2 racks of lamb
- 6 large cloves gar lic, chopped finely
- 1 1/2 tablespoons chopped, fresh thyme
- 1 cup pomegranate juice (see Cook's note)
- 3 tablespoons olive oil
- Freshly ground black pepper
- Pomegranate seed s for garnish
Cook's note: To prepare pomegranate juice -- For one cup of juice, put one and a half to two cups of seeds in a blender; blend until liquefied. Pour mixture through a cheesecloth-lined strainer or sieve.
Lightly score fat on each lamb rack in a diamond pattern; rub each rack with half of garlic and half of thyme. Put lamb in a heavy- duty resealable bag.
Scrape any garlic and thyme from work surface that didn't adhere to lamb and add it to bag. Pour pomegranate juice into bag; seal. Marinate lamb in refrigerator overnight, turning occasionally.
Remove lamb from bag, reserving marinade; pat dry. Bring to cool room temperature.
Meanwhile, strain reserved marinade; reduce over medium-high heat by about half. Reserve.
Rub each rack with half of olive oil; season well with salt and pepper. Arrange racks in a shallow roasting pan, fat side up. Roast in 500-degree oven , about 25 minutes or until internal temperature reads between 125 and 130 degrees for medium rare. Baste lamb with reserved reduced marinade twice toward end of cooking. Remove lamb from oven; cover with a tea towel. Let rest 10 minutes before carving into chops. Drizzle each chop with a scant teaspoon of remaining reduced marinade. Garnish chops with pomegranate seeds.
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