Best 20 Pomegranate Glaze Recipes

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Are you searching for a delightful glaze that can elevate the flavor of your culinary creations? Look no further than pomegranate glaze, a vibrant and versatile condiment that adds a touch of sweetness, tanginess, and rich color to a variety of dishes. Made from fresh pomegranate juice, this glaze is bursting with antioxidants and nutrients, making it a healthy and flavorful choice for your kitchen repertoire. Whether you're glazing roasted chicken, grilled salmon, or fluffy pancakes, pomegranate glaze is sure to become a staple in your culinary adventures.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH POMEGRANATE GLAZE



Salmon with Pomegranate Glaze image

Grilled salmon fillet served with a pomegranate glaze.

Provided by Fabrizio Patano

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 36m

Yield 4

Number Of Ingredients 6

⅓ cup pomegranate juice
1 tablespoon soy sauce, or to taste
1 clove garlic, sliced
4 (6 ounce) fillets salmon
2 tablespoons olive oil
½ pomegranate, peeled and seeds separated

Steps:

  • Whisk pomegranate juice, soy sauce, and garlic together in a shallow non-reactive bowl until marinade is well mixed. Add salmon and turn to coat. Cover and marinate for 15 minutes.
  • Heat olive oil in a skillet over medium heat; add garlic from the marinade and cook until lightly browned, 1 to 2 minutes. Pour in the marinade and cook until reduced and thickened to a glaze, 4 to 5 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook salmon on the preheated grill until flesh flakes easily with a fork, about 3 minutes per side. Serve salmon topped with glaze and garnished with pomegranate seeds.

Nutrition Facts : Calories 395 calories, Carbohydrate 17.1 g, Cholesterol 82.5 mg, Fat 23 g, Fiber 0.3 g, Protein 29.6 g, SaturatedFat 4.2 g, Sodium 306.7 mg, Sugar 15.5 g

ROAST TURKEY WITH POMEGRANATE GLAZE



Roast Turkey with Pomegranate Glaze image

The pomegranate glaze makes for a beautiful, burnished bird. This turkey is delicious stuffed with Cornbread, Wild Mushroom, and Pecan Stuffing or Classic Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Number Of Ingredients 11

1 12-to-14-pound fresh turkey
2 onions, cut into wedges
3 carrots, peeled and cut into 6-inch lengths
3 stalks celery, cut into 6-inch lengths
3 parsnips, peeled and cut into 6-inch lengths
2 tablespoons unsalted butter, softened
4 pomegranates
1 quart Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 tablespoons red currant jelly
2 to 3 tablespoons all-purpose flour
1/4 cup cognac

Steps:

  • Heat oven to 425 degrees. Rinse turkey breast; pat dry. Rub breast with salt and pepper.
  • Arrange vegetables in a large, heavy roasting pan, making sure that the vegetables are more or less flat in the bottom of the pan.
  • Truss legs together with kitchen twine, if desired. Rub the bird with butter, and place on bed of vegetables in roasting pan.
  • Roast turkey for 30 minutes. Reduce heat to 350 degrees. loosely cover bird with an aluminum-foil tent, if necessary, and continue roasting, basting every half hour with the juices in the pan
  • Meanwhile, slice pomegranates in half crosswise. Using a hand-held wooden lemon reamer or manual juicer, collect the juice in a small bowl. Strain juice through a sieve lined with cheesecloth. Combine juice and 1 cup of the stock in a small saucepan. Cook over high heat until mixture is reduced enough to coat the back of a spoon, about 20 minutes. Stir in currant jelly. Set aside.
  • When a meat thermometer placed between breast and thigh reads 170 degrees. remove turkey from oven (the total cooking time to this point should be about 3 hours and 15 minutes). Discard aluminum-foil tent, and brush bird evenly and smoothly with pomegranate reduction. Lower temperature to 325 degrees. return bird to oven, and continue roasting for 5 minutes. Brush again with pomegranate reduction, and roast for 5 to 10 minutes more. Do not allow glaze to burn.
  • Remove from oven, let cool slightly, and transfer to serving plate. Let turkey rest for 20 minutes before carving.
  • Remove vegetables from roasting pan with a slotted spoon, transfer to a food processor, and process until smooth.
  • Pour off all but 2 tablespoons of the drippings in pan, reserving juices in a fat separator or Pyrex measuring cup; discard fat that rises to the top. Place pan over medium-low heat, and add flour, working it in with a wooden spoon until mixture is smooth. Add 3 tablespoons of the puréed cooking vegetables to pan, and stir until smooth. (Remaining purée can be served as an additional side dish or discarded.)
  • Add cognac to pan, and stir with a wooden spoon to loosen any particles on the bottom. Continue cooking slowly over medium-low heat. Stir constantly while adding degreased pan juices and the remaining 3 cups stock. Raise heat to medium high, and cook until the gravy thickens, 10 to 15 minutes. Season to taste with salt and pepper. Serve in a gravy boat alongside turkey.

ROAST TURKEY WITH POMEGRANATE GLAZE



Roast Turkey with Pomegranate Glaze image

Categories     Poultry     turkey     Roast     Thanksgiving     Orange     Mint     Fall     Pomegranate     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

6 cups water
1 celery stalk, cut into 2-inch pieces
1 carrot, peeled, cut into 2-inch pieces
1 onion, coarsely chopped
4 fresh parsley sprigs
1 11- to 12-pound turkey; neck, heart, and gizzard reserved
1 cup orange juice
1/2 cup pomegranate molasses*
2 tablespoons extra-virgin olive oil
1 tablespoon coarse kosher salt
1 teaspoon dried crushed red pepper
1 lemon, quartered
1 onion, quartered
10 fresh mint sprigs
3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces

Steps:

  • Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan. Simmer over medium heat. Simmer until giblet broth is reduced to 3 3/4 cups, about 1 hour. Strain; discard solids. Chill 3/4 cup broth for Bread Dressing with Dried Apricots, Pistachios, and Mint .
  • Position rack in bottom third of oven and preheat to 400°F. Rinse turkey inside and out and pat dry. Whisk orange juice and next 4 ingredients in small bowl to blend for glaze. Place turkey on rack in heavy large roasting pan. Starting at neck end, carefully slide hand between skin and breast, thighs, and legs to loosen skin. Using pastry brush or hand, apply thin coat of pomegranate glaze over meat under skin. Stuff main cavity with lemon, quartered onion, and mint. Tuck wing tips under; tie legs together loosely. Brush turkey with some of remaining glaze.
  • Roast turkey 20 minutes. Pour 1 cup giblet broth into pan; brush turkey with glaze. Roast 20 minutes; brush with glaze. Roast 20 minutes. Add 1 cup broth to pan, brush with glaze, and cover turkey loosely with foil. Roast 20 minutes. Brush with glaze and reduce oven temperature to 325°F. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, brushing with glaze every 20 minutes, about 1 hour 10 minutes longer, about 2 1/2 hours total.
  • Transfer turkey to platter. Tent loosely with foil. Let stand 30 minutes (internal temperature will increase 5 to 10 degrees).
  • Meanwhile, tilt roasting pan and spoon fat from surface of juices. Add 1 cup giblet broth to pan. Place pan over 2 burners. Bring to simmer over medium-high heat, scraping up browned bits. Add chilled butter and simmer until gravy is smooth, whisking. Season with salt and pepper. Serve turkey with gravy.
  • *A thick pomegranate syrup available at Middle Eastern markets, some supermarkets, and by mail from Adriana's Caravan (adrianascaravan.com). Do not use cane sugar molasses.

ROAST LAMB WITH POMEGRANATE GLAZE



Roast Lamb With Pomegranate Glaze image

Provided by Anna Winger

Categories     dinner, roasts, main course

Time 1h

Yield Serves 4

Number Of Ingredients 10

1 cup pomegranate syrup
1 cup honey
1 cinnamon stick
3 allspice berries
1 clove garlic, crushed
1 sprig rosemary
Juice of 1 lemon
1 rack of lamb
Olive oil
Salt and ground black pepper

Steps:

  • Place a roasting pan in the oven and preheat to 450 degrees. To make the glaze: combine all ingredients except lemon juice in a small saucepan. Bring to a boil, then simmer for 20 minutes, stirring occasionally. Remove from heat and strain. Stir in the lemon juice.
  • To make the lamb: rub the lamb with olive oil and season with salt and pepper. Place in the pan, fatty side down, and roast for 10 minutes. Baste with glaze, turn over and baste the other side. Cook for 10 to 15 minutes, or until a meat thermometer inserted reads 125 degrees. Let stand several minutes before slicing. Serve with extra glaze.

Nutrition Facts : @context http, Calories 617, UnsaturatedFat 7 grams, Carbohydrate 127 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 501 milligrams, Sugar 107 grams

CROWN ROAST OF PORK WITH GINGER POMEGRANATE GLAZE



Crown Roast of Pork with Ginger Pomegranate Glaze image

Tender pork richly glazed with the sparkling taste of ginger and pomegranate juice. I recommend ginger marmalade if you can find it. Serve with apple sauce or gravy made from the juices in the pan.

Provided by JAYDA

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h15m

Yield 8

Number Of Ingredients 7

1 (6 pound) 12-rib crown roast of pork
salt and pepper to taste
1 cup orange marmalade
½ cup pomegranate juice
2 teaspoons chopped fresh ginger root
1 lime, juiced
2 tablespoons soy sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan; season with salt and pepper. Place roast in preheated oven.
  • In a small saucepan, combine pomegranate juice, ginger, lime juice, and soy sauce. Bring to a simmer, stir in marmalade, and remove from heat. Set this glaze aside.
  • When the roast has been cooking for 1 hour and 20 minutes, brush roast with approximately 1/3 of the glaze. Roast 10 minutes more, brush with 1/3 more of the glaze. Roast 10 minutes more, brush with remaining glaze. Continue roasting until the internal temperature of the meat reaches 145 degrees F (63 degrees C). Remove from oven, and allow to rest for 10 minutes before slicing.

Nutrition Facts : Calories 502.6 calories, Carbohydrate 35.7 g, Cholesterol 119.1 mg, Fat 22.3 g, Fiber 0.6 g, Protein 40.1 g, SaturatedFat 7.9 g, Sodium 609.4 mg, Sugar 31.4 g

GROUND LAMB KOFTO KEBABS WITH POMEGRANATE GLAZE, BENGALI-SPICED POTATOES AND PERSIAN CUCUMBER RAITA



Ground Lamb Kofto Kebabs with Pomegranate Glaze, Bengali-Spiced Potatoes and Persian Cucumber Raita image

Provided by Aarti Sequeira

Time 1h5m

Yield 4 servings

Number Of Ingredients 44

2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
2 Persian cucumbers, sliced 1/4-inch thick (about 1 1/4 cups)
6 sprigs fresh mint, leaves picked and minced (about 1/4 cup)
1 clove garlic, minced
1 cup Greek yogurt
Kosher salt and freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1 pound new potatoes
Kosher salt
2 tablespoons canola oil
2 tablespoons panch puran spice blend or Bengali five spice blend* (See Cook's Note)
1 medium red onion, thinly sliced
Freshly ground black pepper
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard
1/2 bunch fresh parsley, leaves picked (about 2 cups)
4 sprigs fresh mint, leaves picked (about 1 cup)
1 shallot, roughly chopped
Zest and juice of 1 Meyer lemon
2 cloves garlic
1 pound ground lamb
1 teaspoon baking soda
Kosher salt and freshly ground black pepper
Olive oil, for greasing and drizzling
2 tablespoons pomegranate molasses* (See Cook's Note)
1 teaspoon stone-ground mustard

Steps:

  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.
  • For the raita: Mix the cucumber, mint, garlic, and yogurt together in a large bowl with plenty of salt and pepper, to taste. Cover and chill.
  • For the potatoes: Fill a large pot with cool water and put over high heat. Add the potatoes and a hefty dose of salt. Bring to a boil, and then simmer until the potatoes are tender, about 20 minutes. Once the potatoes are cooked, drain and push them through a potato ricer. Heat the canola oil in a large saute pan over medium-high heat. Once shimmering, add the panch puran seasoning. Cook the seasoning blend until fragrant and the spices begin to pop, about 30 seconds. Add the onion and saute until tender and lightly browned. Reduce the heat to medium. Add the potatoes and flatten them with a spatula, cook about 5 minutes, stirring and flattening a few times, until the bottom gets a little crispy. Season the potatoes with salt, and pepper, to taste, and keep warm until ready to serve.
  • Meanwhile, in a food processor, combine the parsley, mint, shallot, lemon zest, and garlic and pulse until finely minced. Add the mixture to a bowl with the ground lamb, baking soda and lots of salt and pepper, to taste. Knead until the mixture turns sticky, looks like a piece of knitted fabric, and holds its shape. Pull off a small ball of meat and shape into a fat cylinder. Thread a skewer through the middle lengthwise, and smooth the meat down the skewer until it's even all the way down. Repeat with rest of the meat mixture. Put the kebabs on an oiled baking sheet and drizzle with a little more oil. Combine the pomegranate molasses, lemon juice and mustard in a small bowl. Set aside.
  • Light a grill or heat a grill pan over medium-high heat.
  • Arrange the kebabs on the hot grill, turning every 2 to 3 minutes, generously brushing with the pomegranate mixture. Cook the kebabs until browned, about 6 minutes.
  • Transfer the kebabs to a serving platter and serve with the potatoes and raita on the side.

LAMB KEBABS WITH POMEGRANATE-CUMIN GLAZE



Lamb Kebabs with Pomegranate-Cumin Glaze image

Categories     Garlic     Lamb     Marinate     Cocktail Party     Oscars     Bell Pepper     Grill/Barbecue     Pomegranate     Molasses     Bon Appétit

Yield Makes 24 servings

Number Of Ingredients 12

1 teaspoon cumin seeds
1/4 cup pomegranate molasses*
1/2 cup extra-virgin olive oil
3 garlic cloves, pressed
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1 pound trimmed boneless leg of lamb, cut into twenty-four 3/4-inch cubes
1 large red bell pepper, cut into twenty-four 3/4-inch squares
24 small metal skewers or bamboo skewers, soaked in water 30 minutes, drained
*Available at some supermarkets, at Middle Eastern markets, and online from adrianascaravan.com.

Steps:

  • Heat small skillet over medium heat. Add cumin and stir until aromatic and lightly toasted, about 2 minutes. Grind cumin in mortar or spice mill. Mix pomegranate molasses, olive oil, garlic, oregano, salt, pepper, cinnamon, and cumin in 1-gallon resealable plastic bag. Add lamb; chill at least 1 hour and up to 4 hours.
  • Remove lamb from marinade. Thread 1 lamb piece and 1 red pepper piece on each skewer; place on baking sheet. Do ahead Can be made up to 2 hours ahead. Cover and refrigerate.
  • Prepare barbecue (medium-high heat) or preheat broiler. Sprinkle kebabs with salt and pepper. Cook, turning often, about 4 minutes for medium-rare.

POMEGRANATE GLAZE



Pomegranate Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Winter Recipes

Yield Serves 4

Number Of Ingredients 7

2 tablespoons orange juice
2 tablespoons brandy
3 tablespoons honey
2 pomegranates
3/4 cup homemade or canned low sodium store-bought chicken stock
2 teaspoons fresh thyme leaves
3 tablespoons aged balsamic vinegar

Steps:

  • Place the orange juice, brandy, and honey in a medium saucepan and bring to a boil. Immediately reduce to a simmer, add vinegar, and cook for 2 minutes.
  • Meanwhile, cut pomegranates in half. Hold pomegranate halves over a large bowl and beat each one with the back of a wooden spoon to release seeds and juices. Place 2/3 pomegranate seeds and any accumulated juices, thyme, and chicken stock in the jar of a blender; blend for 10 seconds. Strain pomegranate mixture through a fine sieve into saucepan.
  • Return glaze to a simmer. Stir in butter. Spoon over duck and garnish with remaining pomegranate seeds.

SEARED PORK TENDERLOIN WITH POMEGRANATE GLAZE



Seared Pork Tenderloin with Pomegranate Glaze image

Searing pork tenderloin quickly yields juicy results. A fast pan sauce with of-the-season pomegranate juice adds a sweet-and-sour accent.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 6

1 tablespoon olive oil
1 pork tenderloin (about 1 pound), excess fat and silver skin removed
Coarse salt and ground pepper
1 cup pomegranate juice
1 tablespoon unsulfured molasses
1/4 cup dried currants

Steps:

  • Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; cook in skillet until browned on all sides, 6 to 8 minutes. Transfer skillet to oven, and roast until an instant-read thermometer inserted in the thickest part of tenderloin registers 150 degrees, 10 to 15 minutes. Transfer pork to a platter (reserve skillet), and tent with aluminum foil.
  • Carefully return skillet to stove. Add pomegranate juice, molasses, and currants to skillet, and bring to a boil over medium-high. Cook until sauce is thickened to a glaze, 5 to 6 minutes. (To test: Coat the back of a spoon with sauce, and run your finger through it to make a line; the glaze is ready when the line doesn't fill in.) To serve, thinly slice pork, and drizzle with glaze.

LAMB KEBABS WITH POMEGRANATE GLAZE



Lamb Kebabs with Pomegranate Glaze image

Provided by Aarti Sequeira

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

1 pound ground lamb
3 quarter-size slices ginger
2 large cloves garlic or 4 small
2 medium shallots
Zest of 1 lemon, and separately, its juice
4 sprigs fresh mint
Handful fresh cilantro
3/4 teaspoon kosher salt
4 tablespoons pomegranate molasses
1/2 teaspoon baking soda
1/4 teaspoon garam masala, optional
Lots of freshly ground pepper
Oil, for drizzling
1 cup plain yogurt
2 tablespoons minced fresh mint
1 large English cucumber, grated
1 clove garlic, minced
Kosher salt and freshly ground pepper

Steps:

  • For the lamb: Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn. Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely. Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped. Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect! Divide the meat in half, then in half again and then half again, until you have 8 mounds. Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick. Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat. Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl. When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.
  • For the raita: Mix the yogurt, mint, cucumber and garlic together. Season with salt and pepper, and serve alongside the kebabs.

POMEGRANATE GLAZE



Pomegranate Glaze image

I made this for a ham tonight but it would work for any other kind of meat or maybe even fish. DH's comment, "this stuff ROCKS!" It is loosely based on many recipes I saw on the internet, none of which were quite right, imo. A very simple but sublime sauce. You could add fresh pomegranate seeds or use them as garnish or just eat them as my 6yo did.

Provided by Elmotoo

Categories     Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups pomegranate juice
1/2 cup sugar
1/4 cup Dijon mustard, whole grain adds texture to sauce
2 tablespoons unsalted butter
1 pomegranate, seeded (optional)

Steps:

  • In a large saucepan, simmer juice & sugar until reduced to 1.5c, about 15 minutes.
  • Whisk in mustard. Whisk in butter until melted & smoooooth.
  • Stir in optional pomegranate seeds.

LARRY'S FIRE ROASTED CHICKEN SKEWERS WITH TANGERINE-CASCABEL GLAZE WITH TANGERINE-POMEGRANATE RELISH



Larry's Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze with Tangerine-Pomegranate Relish image

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 8 servings

Number Of Ingredients 28

1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 tablespoons lemon juice
2 tablespoons ancho chile powder
1 tablespoon pasilla pepper
2 tablespoons paprika
1/4 teaspoon cayenne
3 tablespoons coarsely chopped fresh cilantro
1/4 cup olive oil
8 boneless, skinless chicken thighs, cut in half lengthwise
32 bamboo skewers, soaked in water for 2 hours
Finely chopped fresh chives
16 flour tortillas
2 tablespoons olive oil
2 shallots, finely diced
Pinch cascabel powder
1 cup red wine vinegar
1 cup sugar
2 cups tangerine juice
Lemon juice, to taste
Honey, to taste
1 tablespoon olive oil
Salt and freshly ground pepper
6 tangerines, segmented
Seeds from 1 pomegranate
1/2 small red onion, finely diced
2 tablespoons lime juice
1 teaspoon honey

Steps:

  • For the Marinade: Mix together the juices, chile powders, paprika, cayenne, cilantro and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill pan. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Season with salt and pepper and grill for 4 minutes on each side or until cooked through. Remove chicken from the grill pan and brush liberally with the tangerine glaze, serve on a platter, serve with the relish and garnish with chives. Serve with flour tortillas.
  • For the Glaze: Heat the olive oil in a medium saucepan over medium-heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, sugar and tangerine juice and reduce to a syrup. Season with lemon juice and honey to taste. Add the olive oil and season with salt and pepper. Let cool.
  • For the Tangerine-Pomegranate Relish: Combine all relish ingredients well.

TEA-SMOKED CHICKEN THIGHS WITH POMEGRANATE GLAZE



Tea-Smoked Chicken Thighs With Pomegranate Glaze image

Provided by Dana Bowen

Categories     dinner, lunch, project, main course

Time 30m

Yield 4 entrée portions

Number Of Ingredients 10

2 small oranges or tangerines
2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
4 to 6 star anise pods
1 cinnamon stick (optional)
2 to 2 1/2 pounds skin-on chicken thighs
Freshly ground black pepper and salt, to taste
1/4 cup hoisin sauce
1 1/2 tablespoons pomegranate molasses
Sriracha chili sauce, to taste
2 tablespoons canola oil

Steps:

  • Zest one orange and peel other; set zest and peels aside. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl. Reserve juice.
  • Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker. Cover with drip tray and wire rack. Arrange thighs on rack and season generously with pepper and salt. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid. Smoke for 20 to 25 minutes. Shut off heat and rest for 5 minutes with lid on.
  • While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl. Add about half reserved juice, more if sauce is too thick. Set glaze aside.
  • Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat. When hot, add chicken, and cook about three minutes per side. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp. Serve immediately, with extra sauce on the side.

ROASTED ACORN SQUASH WITH POMEGRANATE GLAZE



Roasted Acorn Squash with Pomegranate Glaze image

Pomegranate seeds and glaze add bright color and flavor to acorn squash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 9

2 cups fresh pomegranate juice (about 7 pomegranates), plus seeds from 1/2 pomegranate for garnish
1/4 cup sugar
5 whole allspice
5 whole black peppercorns
1 dried bay leaf
1/2 cinnamon stick
Unsalted butter, melted, for brushing, plus more at room temperature for pan
3 acorn squash, sliced into 1-inch-thick rings, seeds removed
Coarse salt

Steps:

  • Preheat oven to 450 degrees. In a small saucepan, combine the juice, sugar, allspice, peppercorns, bay leaf, and cinnamon. Simmer until reduced to a syrup. Drain through a fine sieve into a small bowl, and discard spices.
  • Line a baking sheet with parchment paper. Butter parchment. Lay the squash rings on top of parchment; brush tops with melted butter, and season with salt.
  • Roast the squash until tender when pierced with a paring knife and undersides are well browned, about 30 minutes. Turn squash over, and brush tops with pomegranate glaze. Continue cooking 5 minutes more. Remove from oven; brush squash again with glaze. Transfer to a serving platter; serve immediately, garnished with pomegranate seeds.

ROAST GOOSE WITH POMEGRANATE GLAZE



Roast Goose with Pomegranate Glaze image

This roast owes its crackly, burnished skin to a glaze of pomegranate molasses, which also infuses the gravy it's served with. Serve this with our Pistachio-Pomegranate Pilaf.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 16

1 goose (10 to 12 pounds)
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 tablespoons sesame seeds
Coarse salt and freshly ground pepper
3 ounces (4-inch piece) ginger, cut in half
4 garlic cloves, crushed
6 scallions, ends trimmed
1 navel orange, quartered
1 pound mixed vegetables, such as leeks, carrots, onions, potatoes, and celery, cut into large pieces
1 cup water
5 tablespoons pomegranate molasses
1/2 cup cream sherry
1 cup pomegranate juice
2 cups homemade or low-sodium store-bought chicken or vegetable stock
Pomegranates, for garnish

Steps:

  • Pat goose dry inside and out. Prick skin all over with a toothpick.
  • Toast coriander, cumin, and sesame seeds with 1 tablespoon salt in a skillet over medium heat for 5 minutes. Let cool. Finely grind. Rub 1 tablespoon mixture inside cavity of goose, and rub the remainder over skin. Place ginger, garlic, scallions, and orange in cavity. Secure wings to body with metal skewers. Tie legs together with twine.
  • Place goose, breast down, on a rack set in a roasting pan. Add enough water to come just below rack. Cover with parchment and several layers of foil. Bring to a simmer over 2 burners, and steam goose 1 hour, adding water as necessary. Flip goose, and steam 1 1/2 hours more.
  • Transfer goose to a wire rack; let cool for 10 minutes. Carefully tip goose over a bowl to catch juices from cavity. Let cool. (Goose and juices can be refrigerated overnight; let stand at room temperature for up to 1 hour before roasting.)
  • Preheat oven to 450 degrees. Place vegetables on a rimmed baking sheet. Add water and reserved juices from cavity, and roast vegetables for 30 minutes.
  • Place goose on wire rack over vegetables, and brush goose with 3 tablespoons molasses. Roast, adding water if vegetables darken too quickly, until goose is browned, about 15 minutes.
  • Transfer goose and rack to a second rimmed baking sheet, and let rest. Discard vegetables. Place baking sheet with pan juices over 2 burners on medium heat. Stir in sherry, and bring to a boil. Strain into a large saucepan. Stir in pomegranate juice, stock, remaining molasses, salt, and pepper. Boil until reduced to 1 1/2 cups, 10 to 12 minutes.
  • Transfer goose to a platter. Garnish with pomegranates. Serve with gravy.

ROAST CHICKEN WITH POMEGRANATE GLAZE AND FRESH MINT



Roast Chicken With Pomegranate Glaze And Fresh Mint image

Provided by Barbara Kafka

Categories     dinner, project, main course

Time 1h10m

Yield 3 to 4 servings

Number Of Ingredients 8

1 bunch (1 ounce) fresh mint
1 5- to 6-pound chicken, excess fat trimmed; wingtips, neck and giblets reserved for stock
2 to 3 teaspoons kosher salt
Freshly ground black pepper, to taste
4 whole cloves garlic, unpeeled
Seeds from 1 large or 2 small pomegranates (1 1/2 cups)
Juice from 1 large or 2 small ripe pomegranates (1/2 cup)
1/2 cup chicken stock

Steps:

  • Place rack on second level from bottom of oven. Preheat oven to 500 degrees. Remove leaves from half the mint, reserving stems. Stack the leaves, roll and cut them across into thin strips, and set aside.
  • Place the chicken, breast-side up, in a 12-by-8-by-1 1/2-inch heavy roasting pan. Sprinkle chicken cavity with some of the salt and pepper, and stuff it with garlic, 1/2 cup pomegranate seeds, the reserved mint stems and the remaining half bunch of mint with leaves attached. Pour 1/4 cup pomegranate juice over chicken. Sprinkle with 1 teaspoon salt.
  • Place chicken in oven, legs first. Roast for 50 minutes. Move chicken once after the first 10 minutes with wooden spatula to keep it from sticking. The chicken should not burn. (If chicken smells as if it is burning, reduce heat to 400 degrees, and open oven door for a minute to lower the temperature quickly. Continue roasting at lower temperature.)
  • The chicken will be a beautiful mahogany brown. Tilt chicken over pan to drain juices, and then remove chicken to a platter.
  • Tilt roasting pan, and spoon out fat, leaving any juices. Place pan over medium-high heat. Pour in chicken stock and remaining 1/4 cup pomegranate juice. Bring liquid to a boil, scraping up any browned bits from bottom of pan with a wooden spoon. Stir in remaining mint leaves. Lower heat, and simmer for 1 minute. Season with salt and pepper. Add any juices that have collected on the platter. Simmer for 30 seconds.
  • Pour about half the pan juices over the bird, taking care that the platter does not overflow. Top with a few remaining seeds. Combine the rest of the juices into a sauce boat with remaining seeds, and serve with chicken.

SALMON WITH POMEGRANATE GINGER GLAZE



Salmon With Pomegranate Ginger Glaze image

Make and share this Salmon With Pomegranate Ginger Glaze recipe from Food.com.

Provided by Veghead

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup pomegranate juice
1/2 cup honey
6 slices fresh ginger (quarter size slices)
2 lemons, sliced
24 ounces salmon fillets
sea salt and pepper
arugula or watercress leaf

Steps:

  • Combine pomegranate juice, honey, ginger and lemons in a small saucepan. Bring to boil. Reduce heat and simmer for 10 to 15 minures or until reduced by at least half. Remove ginger and lemons. Set aside to cool. Glaze will thicken as it cools.
  • Meanwhile, rinse salmon and pat dry. Sprinkle the sea salt and pepper and cook on a well-oiled grill for 5 - 7 minutes per side or until salmon reaches 150F on a meat thermometer. Serve over a bed of arugula and drizzle with pomegranate glaze.

ACORN SQUASH WITH POMEGRANATE GLAZE



Acorn Squash with Pomegranate Glaze image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 acorn squash, seeds removed, cut into 1-inch wedges
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
1 cup pomegranate juice
1/4 cup pure maple syrup
2 tablespoons red wine vinegar
1/4 teaspoon ancho chile powder
1 small clove garlic, lightly smashed
2 tablespoons chopped fresh parsley

Steps:

  • Place a baking sheet on the middle oven rack and preheat to 475 degrees F. Toss the squash in a large bowl with the melted butter and season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, about 45 minutes.
  • Meanwhile, combine the pomegranate juice, maple syrup, vinegar, chile powder, garlic and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce the heat and simmer until reduced to about 1/3 cup, 15 to 20 minutes. Discard the garlic.
  • Arrange the squash on a platter. Drizzle with the pomegranate glaze and top with the parsley.

SYRIAN HONEY POMEGRANATE GLAZE



Syrian Honey Pomegranate Glaze image

Make and share this Syrian Honey Pomegranate Glaze recipe from Food.com.

Provided by Jamilahs_Kitchen

Categories     Southwest Asia (middle East)

Time 10m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

2 garlic cloves
1 teaspoon ground cardamom
2 tablespoons pomegranate molasses
1/2 cup bottled pomegranate juice
1 teaspoon honey
1 teaspoon sea salt
1/2 cup olive oil
1 teaspoon fresh ground black peppercorns

Steps:

  • blend or pulse in a food processor all ingredients and drizzle in the olive oil to create an emulsion.

GRILLED TURKEY WITH POMEGRANATE-BLACK PEPPER GLAZE



Grilled Turkey with Pomegranate-Black Pepper Glaze image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 8

1 (15 pound) fresh turkey
Olive oil
Salt and freshly ground pepper
1 1/2 cups pomegranate molasses
3 tablespoons Dijon mustard
3 tablespoons prepared horseradish, drained
2 tablespoons coarsely ground black pepper
Salt

Steps:

  • Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F.

Tips:

  • Choose the right type of pomegranate. For a glaze, you want to use a variety that is sweet and juicy, such as the Wonderful pomegranate.
  • Roast the pomegranates before juicing them. This will help to concentrate the flavor of the juice and make the glaze more flavorful.
  • Reduce the pomegranate juice until it thickens. You can do this by simmering it in a saucepan over low heat until it has reduced by about half.
  • Add sugar or honey to the glaze to taste. This will help to balance out the tartness of the pomegranate juice.
  • Use the glaze to brush on meats, vegetables, or fruits before grilling, roasting, or baking. The glaze will help to caramelize the food and give it a delicious sweet and tangy flavor.

Conclusion:

Pomegranate glaze is a versatile and flavorful condiment that can be used to add a touch of sweetness and tang to a variety of dishes. Whether you're using it to glaze meats, vegetables, or fruits, pomegranate glaze is sure to please. So next time you're looking for a way to add some extra flavor to your food, give pomegranate glaze a try.

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