Pomegranate jelly colors the season
Recipe: Tangy condiment is just the right red
Pomegranate jelly looks as cheery as the holiday season -- a brilliant ruby red. It’s just the right color for Valentine’s Day sweets as well as Christmas cookies.
Using fresh juice, pomegranate jelly can be a tangy and pretty filler for thumbprint cookies or petite pastries. Delicious on toast or English muffins, it makes a flavorful glaze on pork or chicken, too.
It takes eight to 10 medium-to-large pomegranates to produce 4 cups juice. This recipe can be scaled down, but not up.
The little dab of butter cuts down on the foam (and hence the waste). This recipe is adapted from Elise Bauer’s excellent Simply Recipes version.
Pomegranate jelly
Makes 6 to 8 half-pints