KosherEye
<<< o >>> Slice of Life: Chicken Soups <<< o >>> How to Make Homemade Potato Latkes and Applesauce <<< o >>> Lenox China Lights & Latkes Giveaway <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Rose's Perfect Pie Plate <<< o >>> Shlomo's Back <<< o >>> Super Delicious Goat Cheese, Peach, and Honey Mustard Pizza <<< o >>> Kosher Turkey Talk Recipes <<< o >>> Takeya Cold Brew Coffee Maker <<< o >>> Roasted Chicken Breasts with Citrus and Honey <<< o >>>
Bookmark and Share
Pomegranate Confiture PDF Print E-mail

KosherEye.com

Chef Einat Admony is author of the fabulous cookbook Balaboosta: Bold Mediterranean Recipes to Feed the People You Love. This recipe is excerpted from Balaboosta (Artisan Books). Copyright © 2013. Photographs by Quentin Bacon.

Ingredients

6 cups pomegranate seeds (from about 10 medium-sized pomegranates)
6 cups sugar (the number of cups of sugar should equal the number of cups of pomegranate seeds)
1/4-cup water

Directions

Place the seeds, sugar, and water in a medium saucepan and bring the mixture to a boil. Lower the heat to simmer—make sure the heat is as low as possible!—and cook until thick, like syrup, about 35 minutes. Stir the mixture regularly to prevent the bottom from burning. Remove from the heat and, using a ladle, strain and discard any excess seeds. Let cool completely.
Store in an airtight container in the refrigerator for up to 1 year. Not only is the confiture great on slices of toast and sandwiches, it does wonders with so many delicious chicken dishes, like Mom's Chicken with Pomegranate and Walnuts.
Makes about 2 cups

Notes

Recipe: Kosher, parve

 
<< Start < Prev 1101 1102 1103 1104 1105 1106 1107 1108 1109 1110 Next > End >>

Page 1102 of 1589
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods
Daniel_Ad_3