I recently returned from a lovely vacation to Europe and one of the best experiences I had was sampling the various cuisines of the regions I visited.  While in Italy, I noticed that Pomegranates were in season.  I enjoyed a fabulous meal in a small Tuscan restaurant where Pomegranates were used from appetizers through the dessert courses.  Having fresh pomegranates available for use in recipes isn’t always possible, but that doesn’t mean you can’t enjoy the benefits of the fruit year round.   With our FruitFast Wonderful Pomegranate Juice Concentrate and FruitFast Wonderful Pomegranate Liquid Fruit Supplement you can incorporate both the taste and health benefits of Pomegranates in your daily recipes.  I have selected a few choice recipes to take you through the holidays.

Pomegranate and Cherry Glazed Ham

Ingredients:

2       cups Pomegranate Juice *
1       cup sugar
1/2   cup Brownwood Acres Montmorency Dried Tart Cherries
1/4   cup cherry liqueur
1/4   cup whole grain mustard
1       fully cooked ham (boneless or spiral cut, 4-5 Lbs)
1       Tbsp Dijon mustard
Whole cloves
1      Tbsp chopped fresh rosemary

*Convert FruitFast Wonderful Pomegranate Juice Concentrate to juice by placing 8 Tbsp concentrate in a large measuring cup add water to make 2 cups of juice.

Directions:

Preheat oven to 325 degrees.  Stud the ham with the cloves and brush with Dijon mustard.  Place the ham in a baking dish and bake for about an hour until hot or when the internal temperature reaches 155 to 160 degrees.

Place the dried cherries in a small bowl and pour the cherry liqueur over cherries; set aside. In a saucepan, combine the pomegranate juice and sugar.  Bring to a boil and simmer for approximately 5 minutes.  Remove from heat and add the cherry mixture, fresh rosemary and the whole grain mustard; set aside until ham is hot.  Cover the ham with the glaze and bake for an additional 20 minutes.

Sparkling Pomegranate and Cherry Punch

Ingredients:

1 1/2     cups pomegranate juice (FruitFast Wonderful Pomegranate Juice Concentrate)*
1    cup white cranberry juice
1    cup pear nectar
1    bottle sparkling white wine (or sparkling water)
1/2    cup cherry juice (FruitFast Montmorency Cherry Juice Concentrate)**
1/2    cups whole fresh cranberries

*Convert Pomegranate juice concentrate to juice by placing 6 Tbsp concentrate in a large measuring cup.  Add water to make 1 1/2 cups juice.
**Convert Cherry juice concentrate to juice by placing 2 Tbsp concentrate in a measuring cup.  Add water to make 1/2 cup cherry juice.

Directions:

Combine juices and nectar in punch bowl; chill until ready to serve.  At serving add sparkling wine or sparkling water, stir, add cranberries and ice.

Cranberry and Pomegranate Sauce

This mouth-watering cranberry sauce is revised from the Food & Wine, November 2008 issue

1 1/2     lbs fresh cranberries (6 cups)
2     cups sugar
1     cup pomegranate juice (FruitFast Wonderful Pomegranate Juice Concentrate)*
2     cups fresh pomegranate seeds

*Convert FruitFast Wonderful Pomegranate Juice Concentrate to juice – 4 Tbsp juice concentrate added to 1 cup of water.

In a medium saucepan, combine the cranberries with the sugar and pomegranate juice.  Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes.  Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours.  Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

The cranberry sauce can be refrigerated for up to 2 weeks.  Fold in the pomegranate seeds just before serving.

Dried tart cherries are a flavorful swap-out for raisins in trusted muffin or quick bread recipes.

Ingredients:
3 tablespoons chopped dried tart cherries
2 tablespoons chopped crystallized ginger
1 tablespoon packed brown sugar
1 teaspoon rum extract
1 1/2 cups unbleached, all-purpose flour
1/3 cup packed SPLENDA® sweetener & brown sugar blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 cup canned pumpkin (without added spices)
3/4 cup buttermilk
1/4 cup refrigerated pasteurized egg product
4 tablespoons butter, melted and cooled
1 teaspoon vanilla
2/3 cup dried tart cherries

Directions:
Preheat oven to 400 degrees F. Coat a 12-muffin tin with cooking spray.

In a small bowl, combine 3 tablespoons chopped cherries, the ginger, brown sugar, and rum extract. Set aside.

In a medium bowl, stir together flour, Splenda®, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In another small bowl, stir together pumpkin, buttermilk, egg product, butter, and vanilla.

Make a well in center of flour mixture and pour in pumpkin mixture. Stir just until flour mixture is partially moistened. Add 2/3 cup cherries and stir just until moistened. (Do not over mix.)

Divide batter equally between the 12 muffin cups. Sprinkle chopped cherry mixture evenly on muffins.

Bake at 400 degrees F for 20 minutes, or until golden brown and wooden toothpick inserted into center comes out clean. Cool muffins in pan for 5 minutes. Remove muffins from pan and cool on wire rack.

Makes 12 muffins.

Nutrition Info:
Nutrition Facts per muffin: 173 calories, 5 g total fat, 3 g sat fat, 0 g trans fat, 28 g carbohydrate, 29 mg cholesterol, 3 g protein, 2 g fiber, 176 mg sodium; Daily Values: 70% vitamin A, 0% vitamin C, 6% calcium, 6% iron

It’s harvest time for the red tart cherry crop and with the abundance of this wonderful fruit, you’ve come to the right place to find cherry recipes.

Here’s a delicious cherry juice recipe that will bring good eating to family and friends and accolades to the cook.  Baking from scratch means you know exactly what ingredients you are using for best results and a healthier outcome without the preservatives and chemicals used in packaged mixes.

This cherry-berry dessert is a variation from a recent WebMD.com version and is simple and quick – one that uses fresh fruit, preserves and FruitFast CherryFlex or Mixed Berry Liquid for delectable brownies that are super moist.

Chocolate Cherry Berry Brownies

Ingredients

1 2/3    confectioner’s sugar
1/2       cup whole wheat or unbleached flour
1/4       cup unsweetened cocoa powder
3/4       tsp baking powder
1/8       tsp salt
1 1/2    ounces (1 1/2 squares) unsweetened chocolate
2 1/2    Tbsp canola
2           large egg whites – unbeaten
1           cup raspberries – fresh or frozen
2           tsp CherryFlex or Mixed Berry Liquid Fruit Supplement (or use 1 Tbsp FruitFast Cherry Juice Concentrate)
2           Tbsp cherry, raspberry or mixed berry preserves

Directions

Preheat oven to 350 degrees. Use a small 9” X 9” dish lined with foil, wrapping the excess foil over the handles.  Coat with cooking spray.

In a medium bowl, mix the confectioner’s sugar, flour, cocoa, baking powder and salt.  In a large microwaveable bowl, combine the chocolate and oil.  Microwave on high power for one minute.  Stir until the chocolate is completely melted. Stir in the egg whites, preserves, and FruitFast Liquid.   Stir in the flour mixture just until blended.  Fold in fruit.

Pour the batter into the prepared baking dish and spread evenly.
Bake for 25 to 30 minutes.  Cool completely before cutting and serving.

Everyone usually associates crock pot cooking with fall and winter.  I like to use my crock pot year-round.  It is especially useful in the summertime when I have a busy schedule and don’t have a lot of time for cooking an evening meal.  Crock pots are also great on those hot summer days when you don’t want to add any extra heat to the room by turning on the oven.

This delicious recipe is so simple to prepare.  Combine with a green salad, fruit salad, or steamed vegetables and you have a perfect meal.  The leftovers make great sandwiches.   Prepare sandwiches the night before, refrigerate and the next morning add an apple or banana and you are on your way to work with lunch in hand.

Ingredients:
2        large sweet onions, thinly sliced
1-2     Tbsp olive oil
sea salt and pepper to taste
3 1/2-4 1/2 lb  pot roast, (top round, lean chuck, or English)
3/4      cup chicken broth
1         orange (juiced or about 1/2 cup)
2         cloves garlic, minced or diced
1/2      tsp thyme leaf
1/2      tsp sea salt
1/4      tsp pepper
1/4      cup tomato paste
1/4      cup tawny port or dry red wine
1/2      cup Brownwood Acres Montmorency Dried Tart Cherries

Directions:
Place sliced onions in a bowl and add olive oil, sea salt and pepper to taste.  Toss until onions are well coated with the oil.  Arrange the onion slices in the bottom of the crock pot.

Trim fat from the pot roast and lay the roast on top of the onions.  In a small bowl combine the dried cherries and port.  In a larger bowl combine remaining ingredients.  Stir to combine then add the cherry port mixture.  Pour over pot roast.  Cover and cook on HIGH for 4 to 5 hours, or on LOW for 8 to 10 hours. Serve pot roast with juices and cherries.

Yield:  6-8 servings

This is a refreshing, light dessert.

Ingredients:
4     tsp artificially sweetened dry ice tea mix
1-1/4     cups water
2     Tbsp lemon juice
3     cups frozen tart cherries
Directions:
Combine dry tea mix with water and lemon juice, stirring until completely dissolved.  Place half of tea mixture in blender container or food processor. Add half of frozen cherries.  Process until almost smooth. Repeat with remaining tea and cherries.

Serve immediately. Freeze any remaining sorbet.  When ready to serve frozen sorbet, place pieces of sorbet in blender or food processor; process to soften.

Makes about 3 cups

Dried cherries add a tangy flavor to the traditional cherry pie.

Ingredients:
4     cups frozen unsweetened tart cherries
1    cup Brownwood Acres Montmorency Dried Tart Cherries
1     cup granulated sugar
2     Tbsp quick cooking tapioca
1/2     tsp almond extract
1    pastry for 2-crust, 9-inch pie (use refrigerated pie crust) 1/4 teaspoon ground nutmeg
1     Tbsp butter

Directions:
Combine frozen cherries, dried cherries, granulated sugar, tapioca and almond extract in a large mixing bowl; mix well. (It is not necessary to thaw cherries before using.) Let cherry mixture stand 15 minutes.

Line a 9-inch pie plate with pastry; fill with cherry mixture. Sprinkle with nutmeg. Dot with butter. Adjust top crust, cutting slits for steam to escape.

Bake in a preheated 375-degree oven about 1 hour, or until crust is golden brown and filling is bubbly. If necessary, cover edge of crust with foil to prevent over browning.

Note: 2 (16 ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

Ingredients:
5     cups fresh or frozen tart cherries (about 2 pounds), pitted
1/2     cup granulated sugar
12     packets heat-stable sugar substitute (such as Splenda)
2     Tbsp quick-cooking tapioca
1/2     tsp almond extract
1    pastry for 2-crust 9-inch pie (used refrigerated pie crust)

Directions:
Combine tart cherries, sugar, sugar substitutes, tapioca, and almond extract in a large bowl; mix well. Let stand 15 minutes. It is not necessary to thaw frozen tart cherries before using.

Line a 9-inch pie plate with half of the pastry. Fill with cherry mixture. Adjust top crust over filling, and cut slits for steam to escape.

Bake in a preheated 375-degree oven for 55-60 minutes, or until crust is golden brown and filling is bubbly. If necessary, cover edge with aluminum foil to prevent over-browning.

For a festive garnish, add a pitted tart cherry and a quartered slice of orange on a cocktail pick to each glass.

Ingredients:
4    Tbsp FruitFast Montmorency Tart Cherry Juice Concentrate*
1/2     cup orange juice
1/2     cup orange liqueur such as grand mariner, curacao or cointreau
1     bottle (750 ml) champagne or sparkling wine

* Place 4 Tbsp cherry juice concentrate in a large measuring cup, fill to make 1-1/2 cups.

Directions:
In a large pitcher, combine cherry juice, orange juice and liqueur. Chill at least 1 hour or up to 24 hours. Just before serving stir cherry mixture. Tilt pitcher; slowly pour in champagne. Stir gently. Serve in champagne flutes or wine glasses.

Yield: 8 servings

Ingredients:

Pastry:
3     Tbsp Brownwood Acres Montmorency Dried Tart Cherries, chopped
3     Tbsp brandy
2     Tbsp unsalted butter
1     Tbsp brown sugar
4     cups pears (about  3 large) Anjou or Bartlett, cut into 1 /2 inch chunks
1/8 tsp salt
2     tsp lemon juice
12   sheets phyllo dough, thawed
cooking spray

Topping:
2      Tbsp unsalted butter
2      Tbsp brown sugar
1      Tbsp brandy
4      Tbsp walnuts, chopped
cinnamon
Ice cream (optional)

Directions:
Preheat oven to 350 degrees.  In a small bowl combine chopped dried cherries and 3 Tbsp brandy; set aside and let soak.  In a 12-inch non-stick skillet over medium heat, melt 2 Tbsp butter.  Add 1 Tbsp brown sugar and cook, stirring for 2 minutes.  Add the pears and salt; continue to cook over medium heat for 4-5 minutes, or until the pears’ liquid is mostly cooked off.   Add the brandied cherry mixture, and cook another 3 minutes, stirring, until  the pear mixture has a glaze.   Remove from heat and add the lemon juice and stir to blend.  Pour mixture into a deep dish pizza pan and spread to a thin layer.  Place the pan in the freezer while  you prepare the phyllo dough.

Spray a large, flat surface with cooking spray.  Using half of the 12 phyllo sheets, layer 1 sheet of phyllo dough over the cooking spray.  Spray the sheet with cooking spray and layer a second sheet on top of the first.  Continue this process  until you have 6 sheets layered on top of one another.  Cut the stack of phyllo dough in half.  Repeat above procedure with the remaining 6 sheets of phyllo dough.  You will have four pastry stacks.   Remove the pear mixture from the freezer and spoon 1/4 of the mixture into the center of  each phyllo dough stack.  Bring 4 corners of one of the phyllo dough stacks to the center of the pear mixture, covering and forming a pocket.  Pull in any sides of the phyllo dough that stick out forming a square.  Repeat with remaining phyllo dough stacks.  Transfer the pastry pockets to a parchment-lined baking sheet, or use a non-stick baking sheet sprayed lightly with cooking spray.  Bake for 25 minutes or until pastry is golden brown and pear mixture is bubbly.

Remove from the oven, and place on a cooling rack.  In the same non-stick skillet, melt 2 Tbsp butter; add 2 Tbsp brown sugar and 1 Tbsp brandy.  Cook until mixture is heated through and thickened to a sauce like texture.  Add the walnuts and stir to combine.  Spoon over the cooked pastries.  Sprinkle with cinnamon.  Serve warm with or without ice cream.

Yield:  4 servings