What is it?

Introduced in the U.S. in 2002 by California grower POM Wonderful, pomegranate juice gets the credit for starting a full-on pomegranate craze. We especially like the fruity tang it adds to pan sauces or as an ingredient in a glaze for lamb or ham.

Don’t have it?

You can press your own juice from pomegranate seeds, although these days the juice is actually easier to find (not to mention more convenient).

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Recipes

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  Recipe

  Sticky Pomegranate Drumsticks

  A sweet, tangy, slightly spicy glaze on these chicken drumsticks makes for messy but delicious eating. Serve with plenty of napkins.

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  Recipe

  Homemade Pomegranate Molasses

  A key ingredient in many Middle Eastern dishes, this thick, tart syrup is simple to make from pomegranate juice.

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  Endive and Apple Salad with Warm Goat Cheese

  Crisp and somewhat bitter when raw, Belgian endive develops a mellow, slightly nutty flavor when cooked. Pair it with sautéed apples, rounds of hazelnut-coated goat cheese, and a sweet-tart dressing…

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  Recipe

  Pomegranate-Balsamic-Glazed Carrots

  Glazed carrots never had it so good. Bright, fresh flavors and a little cayenne play well with any rich main dish or holiday meal.

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  Chocolate-Pomegranate Torte

  For the best flavor and texture, make the cake and spread it with the jelly a day or two before serving. Glaze it on the day you serve it.

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  Recipe

  Pomegranate-Orange Chicken

  Pomegranate and orange juices form the basis for this dynamite chicken dish that echoes eastern Mediterranean flavor combinations.

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  Baked Ham with Cherry-Pomegranate Glaze & Pan Sauce

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  Pomegranate Sangria Gelatin

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  Recipe

  Lamb Chops with Pomegranate Red-Wine Sauce

  Though the lamb itself is deeply flavorful, the sweet-tart sauce is the real reason you won't want this meal to end. The sauce cooks in just minutes and its components:…