SweetAire Farm
SweetAire Farm

Pomegranate Recipes

Apple Cranberry Pomegranate Salsa

Apple Cranberry Pomegranate Salsa.pdf
Adobe Acrobat document [6.5 KB]

¼ cup sugar

¼ cup dry white wine

¼ cup water

¼ cup halved sweetened dried cranberries

1 large Granny Smith apple, diced

2 Tbsp fresh lime juice

¼ cup pomegranate seeds

¼ cup coarsely chopped toasted walnuts

1 Tbsp orange zest, loosely packed

1 Tbsp chopped fresh flat-leaf parsley

2 Tbsp extra virgin olive oil


Bring sugar, wine, and water to a boil in a small saucepan over medium heat.  Remove from heat and add cranberries.  Let stand 20 minutes, and drain.  Transfer to a bowl.  Toss together the apple and lime juice and stir into cranberries.  Stir in pomegranate seeds, walnuts, orange zest, and parsley.  Gradually stir in olive oil.  This bracing and fresh all-purpose condiment pairs well with any holiday pork roast or turkey.

Autumn Fruits with Pomegranate Syrup

Autumn fruits with pomegranate syrup.pdf
Adobe Acrobat document [20.2 KB]

2 carambola (star fruit), sliced

3 nashi pears, cored, cut into wedges

6 passion fruit, pulp removed

3 pomegranates, halved, juiced with citrus juicer

2 tbs caster sugar

Place the carambola, nashi pears and passion fruit pulp in a large bowl. Toss to combine. Place the pomegranate juice and caster sugar in a small saucepan. Stir over medium heat for 3 minutes or until the sugar dissolves. Bring to the boil, reduce heat and simmer, uncovered, for 3 minutes. Remove from the heat and allow to stand for 5 minutes. Pour the syrup over the fruit and toss gently to combine. Serve immediately

Bell Pepper and Apple Slaw

Bell Pepper and Apple Slaw.pdf
Adobe Acrobat document [6.5 KB]

1 medium red bell pepper, cored and julienned

1 medium yellow bell pepper, cored and julienned

2 medium carrots, grated

2 celery stalks, thinly sliced

1 Granny Smith apple, cored and julienned

Seeds of 1 pomegranate

Zest and juice of 1 large orange

2 Tbsp white balsamic vinegar

½ tsp salt

2 Tbsp olive oil

1 tsp Dijon mustard

Pinch of red pepper flakes


In a large bowl, combine both bell peppers, the carrots, celery, apple and pomegranate seeds.  In a small bowl, whisk together the orange zest and juice, vinegar, salt, olive oil, mustard, and red pepper flakes.  Pour over the slaw mixture and toss to coat thoroughly.

Champagne Jelly with Blueberries & Pomegranate

Champange Jelly with Blueberries and Pom[...]
Adobe Acrobat document [20.6 KB]

2 cups of champagne or sparkling white wine

1 Tbsp of powdered gelatin

3/4 cup of castor (berry) sugar

1/2 cup of pomegranate arils (seeds)

1/2 cup of blueberries


Boil some water. Place gelatin powder in a small bowl. Add 2 1/2 tablespoons of boiling water to the powder and stir to dissolve completely. Heat castor sugar and champagne in a small saucepan over a low heat. Stir with a wooden spoon to dissolve sugar completely. Remove from heat and set aside. Stir dissolved gelatin into the champagne mixture. Stir over a low heat for 30 seconds. Remove from heat and leave mixture to cool for 5 minutes. Divide half of the blueberries and pomegranates amongst 4 serving glasses. Pour a little of the jelly mixture over the berries in each glass. Place in the fridge and set for 1 1/2 hours. Make sure you keep the remaining jelly mixture at room temperature while the jelly glasses set. This is a dessert that can be made the day before and should be served chilled. Please note that it takes 3 1/2 hours for the jelly to set. Once jelly glasses are set, pour remaining jelly mixture evenly into each serving glass and set for a further 2 hours. Serve chilled. Serves 4.

Quince-Pomegranate Cranberry Compote

Quince-PomegranateCranberry Compote.pdf
Adobe Acrobat document [20.5 KB]

12 ounces fresh or frozen cranberries (rinsed, stemmed, picked through and drained)
1/2 POM pomegranate juiced (about 1/4 cup)
1 Quince (peeled, cored, seeded and diced)
2 Satsumas (juiced and zested)
1 cup super fine sugar


Place the diced quince in a small saucepan with enough water to cover fruit over high heat. Bring to boil, lower heat to medium and simmer until quince is fork tender. Set aside without draining fruit to avoid discoloration. Place cranberries, satsuma zest and juice, sugar and pomegranate juice in preserving pan or medium-size nonreactive saucepan over high heat.  Bring to a boil and cook for about 2 minutes. Lower heat to medium, add drained quince and simmer for about 10 minutes or until mixture thickens and quince melds with the cranberries. Crush with back of wooden spoon while stirring if necessary. When set, transfer to a pretty bowl. Remove from the heat and cool completely. Refrigerate until use.

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