Pomegranate Apple Cocktail Recipes

Steps:

• Bring sugar and water to a boil in a small saucepan over high heat. Cook, stirring, until sugar dissolves. Let cool.
• Combine vodka, pomegranate juice, and 1 ounce (2 tablespoons) sugar syrup. Divide among 2 tall ice-filled glasses. Top each with sparkling wine, and garnish with pomegranate seeds.

Steps:

• Fill 1-quart pitcher halfway with ice. Add brandy, pomegranate juice and food color; stir.
• Pour grenadine evenly into 6 champagne flutes. Carefully pour brandy mixture into each glass, straining out ice and pouring slowly down side of glass so mixture floats on top of grenadine layer. Garnish with cherries. Serve immediately.

Steps:

• Combine all ingredients except half of te kumquats and the brandy in a medium sauce pan over medium-high heat. Bring to a boil.
• Reduce heat to low and simmer for 20 minutes. Remove from heat and add the brandy if you choose. Mixture can be cooled and refrigerated at this point.
• For hot pomegranate-apple cider, reheat the spiced pomegranate mixture and divide among four mugs. Add remaining kumquat slices to each of the mugs. Serve hot.
• For pomegranate-champagne cocktails, divide 1/2 cup of the cooled spiced pomegranate mixture between four champagne flutes. Add four ounces of chilled champagne to each glass and serve immediately.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking dish.
• In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit.
• Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature.