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Nov 5, 2007 09:14 AM

Pommegrantes galore - lucky me!

I am busily juicing these lovely but sort of intimidating balls of the most gorgeous claret red I've seen. Extra juicy, I was given them about two weeks ago, I thought they might not be any good... Wrong! They are beautiful but a little work.

I am not wearing gloves and I have a white counter, using an old white plastic board to catch everything though. A little splattering but could care less. I have a mission.

Any ideas for the juice? I was going to do martini's or jelly? any other ideas?

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  1. Cook down 2-3 cups of seeds as pancake/french toast/hot cereal syrup
    Great over a tossed green salad for crunch
    Dry some and add to granola
    Juice em and freeze in ice cub trays
    Add to orange muffin batter

    Enjoy, I love pomms too!

    7 Replies
    1. re: HillJ

      "Cook down 2-3 cups of seeds as pancake/french toast/hot cereal syrup" Seeds too? or remove and just the juice to make the syrup - great idea by the way!! I'm on a french toast kick as of late.

      Dry some and add to granola - I have a convection oven- just low and slow??? They will dry out???

      Thanks for ideas - salad tonight will star these beauties and making juice with this cool little hand juice thing a pouring spout, pretty cool. Now is when I wish I owned a juicer.
      Juice em and freeze in ice cub trays - ditto!
      Add to orange muffin batter - just found a great muffin recipe from another hound for these - will do!

      Can these go into smoothies???

      Thanks for the ideas!!

      1. re: chef chicklet

        chef chicklet, YES to all of the above! You inspired me to hit the green grocer and nab myself a 6 pack! Here's what I do, simple simple for the syrup

        Once you have those beauties out of the mother ship to the tune of 2 cups pour them in a small simmer pot and add a tsp of honey and a tablespoon of orange juice. Stir slow and low and add a tablespoon of oj as the sauce thickens. Once you have the desired sauce pour the entire (slightly cooled) pomm in a blender and puree. Delicious!

        If you want to add pomm to smoothies I would use the puree version. Those suckers can get stuck in the straw (bg).


        1. re: HillJ

          oh geez yes! I have all the ingredients, tomorrow morning guess what I'm making! YUM. Thank you for the details!!!

      2. re: HillJ

        yeah HillJ...give it up. I want to know how to do the syrup and granola thing too!

        1. re: creativeusername

          creativeu, on the granola mix I place a cup of pomm seeds on a baking pan lined with brown paper and oven dry (checking every 20 mins) at 200 degrees.

          Cooled they are good to go!

          1. re: HillJ

            Thanks! I'm at 40 minutes already and they are still plump as ever. Approx how many 20-minute intervals should I expect? :) Will they look like mini craisins when they're done?

            1. re: creativeusername

              It's a slow process I'm afraid, so a big batch is a good idea.
              If you go too high on temp or rush the drying you'll wind up with crisps, yucky ta boot. Patience, for just rewards.

      3. I used some of the juice I had to make jelly and then used the jelly for thumbprint cookies (they had pistachios around the outside and they came out really good).

        I also used some to add a dash to sparkling wine. It was very tasty. And quite pretty for the holidays.

        And I love the idea of freezing them in ice cube trays (thanks, HillJ). I'll have to try that too.

        1 Reply
        1. re: LNG212

          LNG, they are pretty in cocktails as cubes but I also keep pomm cubes on hand to add to smoothies or baked goods.

        2. add to plain yogurt... mmmm...

          3 Replies
          1. re: Oh Robin

            Oh Robin, pomm seeds or juice really wake up greek yogurt-yum!

          2. There are quite a few Middle Eastern/Mediterranean recipes for roasted chicken with pomegranate glaze. I don't have any specific recommendations, but this could be a direction worth exploring. Have fun!

            1. Well I stopped squishing, I have well over a quart. Before I have always frozen the juice. But curious does it need to be boiled, or anything to keep the shelf life? I'm wondering how long it is good in the fridge, or should I just freeze it until I decide?
              I ate so many seeds this morining and I mean by the spoonfuls, I'd forgotten just how good they are, the juice is gorgeous and taste great without anything added, definitely worth the sore fingers. Making a syrup sounds pretty interesting and so do the cookies. Those are ones I make I call them "jammies" but I love your version with pistachios, what a picture!!
              I have aboout a cup of jewels for a salad tonight..yum. thanks everyone for your good ideas as always!
              I know this sounds crazy, I've been thinking about making a gelee, an apple, or citrus. Wouldn't they be beautiful suspended in that???
              I have about 10 left, and I see more on the tree... these are just too good to pass up and waste.

              2 Replies
              1. re: chef chicklet

                oh and chef c, the seeds are awesome in jello and suspended in that jiggle they look darn cool!