Pomegranates!

November is National Pomegranate Month!!

Being that Autumn has finally arrived, that means it is also finally pomegranate season! Feel free to express your joy and find an excuse to put the labor intensive pomegranate seeds into every dish you create during this season! Pomegranates are originally from Asia, but we are lucky enough to have the climates in California and Arizona to grow these seductive babies.

Pomegranates have been traced back to Greek Mythology, and are said to be the reason Persephone was sent to the under world. It is also believed in some cultures that eating three (and ONLY 3) pomegranate seeds on Halloween night will bring you good luck for the upcoming year.

Pomegranate seeds are packed full of Fiber and Vitamin C, and are linked to help fight heart disease and fight infections. They are also what it used to make Grenadine. No wonder they are such loved little seeds of juice!

In honor of the upcoming National Pomegranate Month, here a few ideas...

Pomegranate Jelly

• 4 cups pomegranate juice
• 1/4 cup lemon juice
• 1 package powdered pectin
• 1 pinch cayenne pepper
• 5 cups white cane sugar

Remove the juice from fresh pomegranates by cutting the pomegranate into sections and place in a bowl of water. Work the seeds away from the membranes under the water, to prevent juice from getting all over. The seeds will float to the top, while membranes sink. Once all seeds are separated, blend seeds in a blender or food processor on the pulse cycle. Strain in a small mesh sieve and use a rubber spatula to scrap the sieve, making sure to get all the juice. Discard seed pieces left behind in sieve.
 Put pomegranate and lemon juice in a sauce pot. Stir in pectin over high heat. Bring to a boil, stirring constantly, so as not to scorch the jelly. Once a full boil is reached, stir in the sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

Pomegranate Cous Cous Salad

2 cups cooked cous cous
1/4 cup pomegranate seeds
1/8 cup crumbled feta cheese
1 bunch parsley, minced
3 Tablespoon olive oil
3 Tablespoons lemon juice
Salt and Pepper to taste

Mix all ingredients in a bowl and serve chilled.

Pomegranate Marinade for Pork or Chicken

• 2 teaspoons ground cinnamon
• 2 teaspoons garlic powder
• 1 teaspoon rosemary leaves, crushed
• 2 teaspoons thyme leaves
• 1 teaspoon oregano leaves
• 1 teaspoon salt
• 1 pinch fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup pomegranate juice
• 2 tablespoons honey
• 2 tablespoons lime juice

Place all ingredients in a bowl and add chicken or pork. Marinade for up to twelve hours and grill or bake protein.

Have a Happy Pomegranate Month!