Switch up your Thanksgiving dinner up this fall by adding a new ingredient to your delicious meal. October-January is pomegranate season, making November National Pomegranate Month!
POM Wonderful offers several unique recipes using pomegranates as a main ingredient. Adding pomegranates to your yogurt, cereal and oatmeal is another quick way to add more flavor and nutrients to your food. Pomegranates add color to a salad and can also be enjoyed alone.
There are several benefits in adding pomegranates to your diet. They offer several vitamins and minerals and are also a great source of potassium. When it comes to picking out a pomegranate, you should always select by the weight (the heavier, the more juice it contains) and not the color.
Below is a simple recipe showing you how easy it is to add pomegranates to your meal! For more recipes, check out Simply Wonderful.
1 3⁄ 4 cups arils from POM Wonderful Pomegranates
(or 1 3⁄4 cups POM POMS Fresh Arils)
3/4 lb. unsalted butter, softened
2 1⁄2 cups granulated sugar
1 tablespoon pure vanilla extract
8 whole eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon orange zest
3 tablespoons orange juice
Preheat the oven to 350°F. Prepare fresh pomegranate arils, if necessary.
Combine all of the dry ingredients except sugar in a bowl and set aside.
Cream the softened butter and sugar together, then incorporate the vanilla extract.
Add the eggs, one at a time, to the butter mixture. Slowly add the flour mixture 1⁄2 cup at a time, making sure to scrape down the sides of the mixing bowl often.
Once all of the flour is added, add the orange zest and juice, and continue to beat on medium speed for 5 minutes. While the batter is mixing, grease and flour a standard bundt or tube pan.
After 5 minutes, gently fold the pomegranate arils into the batter using a rubber spatula. Transfer the batter to the prepared pan and bake in the preheated oven for 1 to 1 1/2 hours or until a toothpick inserted comes out clean. Let the cake cool for 5 minutes before unmolding.
Serve with whipped cream and additional pomegranate arils.
Written by Kristi Hall