Cranberry And Pomegranate Spread With Crostini Recipes

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POMEGRANATE PISTACHIO CROSTINI

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8



Pomegranate Pistachio Crostini image

Steps:

  • Preheat oven to 400°. Arrange bread slices on an ungreased baking sheet; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool., Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 46mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

36 slices French bread baguette (1/4 inch thick)
1 tablespoon butter, melted
4 ounces cream cheese, softened
2 tablespoons orange juice
1 tablespoon honey
1 cup pomegranate seeds
1/2 cup finely chopped pistachios
2 ounces dark chocolate candy bar, grated

CRANBERRY AND POMEGRANATE SPREAD WITH CROSTINI

Categories     Condiment/Spread     Berry

Number Of Ingredients 14



CRANBERRY AND POMEGRANATE SPREAD WITH CROSTINI image

Steps:

  • Place the cranberries, ginger, sugar honey and Sriracha in the bowl of the food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much. Add cilantro and pulse a few more times. Not too much, you want cilantro bits to be visible and mixture to be a bit chunky. Transfer to a storage container and add pomegranate seeds (arils) and orange zest. Refrigerate for at least 2 hours or till ready to use. For the crostini, preheat oven to 350 degrees. Line 2 sheet pans with parchment paper, if desired for easy clean up. Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper. Bake 14 - 18 minutes or until golden. Rotate pans half way through baking time. To assemble whisk cream cheese until creamy. Spread about 1/2 -1 tablespoon on each crostini. Top with a scoop of cranberry mixture and garnish with a bit of orange zest and cilantro if desired.

1 lb. cranberries fresh or frozen; washed
2 teaspoons chopped fresh ginger
1/4 cup honey
1 cup sugar
2 teaspoons Sriracha sauce
1/2 cup roughly chopped fresh cilantro
zest from one orange, save some for garnish
3/4 to 1 cup pomegranate seeds (arils), reserve a few for garnish
finely chopped fresh cilantro or parsley for garnish
For crostini:
1/2 cup extra virgin olive oil
kosher salt
freshly ground black pepper
8 oz. cream cheese, softened.

CRANBERRY POMEGRANATE CRUMB BARS

Provided by Valerie Bertinelli

Categories     dessert

Time 2h25m

Yield 12 servings

Number Of Ingredients 12



Cranberry Pomegranate Crumb Bars image

Steps:

  • For the crust: Preheat the oven to 375 degrees F.
  • Spread the pecans on a rimmed baking pan and bake until lightly toasted, about 4 minutes. Cool completely.
  • Butter a 9-by-13-inch baking pan, then line it with parchment paper, leaving a 2-inch overhang on 2 sides; butter the parchment and sides of the pan.
  • To make the shortbread crust: Pulse the pecans in a food processor until finely ground. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the flour and mix on low speed to combine. Add the granulated sugar, salt and butter and mix on medium speed until the dough comes together, scraping down the sides of the bowl as needed. Remove 2 cups of the dough and reserve. Turn the remaining dough out into the prepared baking pan and press evenly into the bottom of the pan. Dock the dough all over with a fork.
  • Bake until light golden brown, about 20 minutes. Set on a cooling rack to cool completely, about 30 minutes. Keep the oven on.
  • For the filling: Put 1/4 cup of the pomegranate juice in a small bowl and stir in the cornstarch; set aside. Combine the cranberries, granulated sugar, orange zest and remaining 3/4 cup pomegranate juice in a medium saucepan. Bring to a brisk simmer over medium-high heat and simmer, lightly mashing the cranberries, until some of the liquid has reduced and the cranberries are just starting to soften, 5 to 8 minutes. Add the cornstarch mixture and simmer until thickened, 1 to 2 minutes. Pour into a bowl and submerge the bowl into a larger bowl of ice water to cool, about 10 minutes.
  • Pour the cooled filling over the crust and spread it evenly. Crumble the reserved dough evenly over the top, then bake until the filling is bubbling and the crumbs are golden brown, 30 to 35 minutes. Cool completely in the pan, about 30 minutes.
  • Dust generously with confectioners' sugar and cinnamon. Remove from the pan, trim the edges if desired and cut into squares.

2 cups pecans
4 sticks (2 cups) unsalted butter, softened, plus more for the pan
4 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon kosher salt
1 cup pomegranate juice
2 tablespoons cornstarch
1 pound fresh or thawed frozen cranberries
1 cup granulated sugar
2 teaspoons finely grated orange zest
Confectioners' sugar, for dusting
Ground cinnamon, for dusting

CRANBERRY POMEGRANATE MARGARITAS

I came up with this beverage to serve at holiday celebrations for a festive twist on the traditional margarita. It's light and refreshing, and looks beautiful with sugar crystals on glass rims. -Mindie Hilton, Susanville, California

Provided by Taste of Home

Time 5m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 5



Cranberry Pomegranate Margaritas image

Steps:

  • In a pitcher, combine the soda, tequila and juices. Serve in chilled glasses. Garnish with pomegranate and cranberries if desired.

Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

4-1/2 cups diet lemon-lime soda, chilled
1-1/2 cups tequila
1-1/2 cups cranberry juice, chilled
1-1/2 cups pomegranate juice, chilled
Pomegranate seeds and frozen cranberries, optional

CRANBERRY SPREAD

I think the orange-cranberry combination is the key to this tongue-tingling cream cheese spread. Serve it with your favorite crackers and watch it disappear!

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 8



Cranberry Spread image

Steps:

  • In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.

Nutrition Facts :

1 package (8 ounces) cream cheese, softened
2 tablespoons orange juice concentrate
1 tablespoon sugar
4 teaspoons grated orange zest
1/8 teaspoon ground cinnamon
1/4 cup finely chopped dried cranberries
1/4 cup finely chopped pecans
Assorted crackers

POMEGRANATE CRANBERRY RELISH

I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.

Provided by Taste of Home

Time 50m

Yield 2-1/2 cups.

Number Of Ingredients 7



Pomegranate Cranberry Relish image

Steps:

  • In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.

Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

1 package (12 ounces) fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
3/4 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 to 3 teaspoons grated orange zest

PECAN CRANBERRY SPREAD

I find any excuse possible to serve this. Great around the holidays but worthy of being made all year round. It is the dish I am most often asked to bring to a gathering requiring finger foods or appetizers. Really good on Townhouse Wheat Crackers. If I don't have any orange juice concentrate, I use just enough fresh squeezed juice to make it the right consistency and the zest from the orange for more flavor. *PLEASE NOTE!!* You REALLY need to make this ahead of time! The flavors must blend for it to taste good!

Provided by Marg CaymanDesigns

Categories     Spreads

Time 5m

Yield 2 cups

Number Of Ingredients 4



Pecan Cranberry Spread image

Steps:

  • Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
  • Add remaining ingredients and stir to combine.
  • Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
  • Serve cold with crackers.

8 ounces cream cheese, softened
1/2 cup chopped pecans
1/2 cup dried cranberries
1/4 cup orange juice concentrate

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