Best 9 Cranberry Pomegranate Terrine Recipes

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.

CRANBERRY POMEGRANATE TERRINE

Steps:

• Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate. Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel. Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves. Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight. To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.

CRANBERRY, TANGERINE, AND POMEGRANATE PUNCH

Steps:

• Spear three cranberries alternately with two mint leaves on each wooden skewer. Place skewers on a baking sheet; cover with damp paper towels, and refrigerate up to one hour.
• In a large punch bowl, stir together fruit juices. Fill the glasses with ice, and ladle about 1/2 cup punch into each glass; top with sparkling wine. Garnish each glass with a swizzle stick.

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.

CRANBERRY-POMEGRANATE RELISH

Steps:

• Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir.
• Stir pistachios and pomegranate seeds into cranberry mixture and serve.

CRANBERRY-POMEGRANATE RELISH

Steps:

• In a medium saucepan, heat oil over medium-high. Add shallot; cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, 10 minutes. Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.

CRANBERRY POMEGRANATE MARGARITAS

Steps:

• In a pitcher, combine the soda, tequila and juices. Serve in chilled glasses. Garnish with pomegranate and cranberries if desired.

PERFECT POMEGRANATE CRANBERRY SAUCE

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.

CRANBERRY POMEGRANATE TERRINE

Steps:

• Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times (pulses).
• Set aside for 20 minutes to macerate.
• Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over med heat; simmer stirring, until the sugar dissolves.
• Remove from the heat; let steep for 20 minutes.
• Discard the cinnamon, peppercorns and orange peel.
• Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top.
• Set aside without stirring until the gelatin softens, about 5 minutes.
• Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.
• Spread a thin layer of the cranberry mixture in a 9 X 5 loaf pan; pour in enough of the pomegranate-gelatin mixture to cover the bottom(about 3/4 cup).
• Refrigerate until just beginning to set, about 30 minutes.
• Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated.
• Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until set, at least 2 hours or overnight.
• To serve, run a knife around the edges of the pan and invert the terrine onto a platter.
• Garnish with orange zest.