I’m so excited to finally share this Halloween-inspired spooky recipe with you! Last year, I attended a Halloween party at a friend’s house, and they had quite the spread of Halloween-themed treats, as well as an awesome Bloody Prosecco Cocktail, which I’ve been thinking about ever since!
The recipe is super easy and only includes two ingredients! My friend’s version was made with pomegranate juice, so I took a bit of liberty with their original version and adjusted it to use a pomegranate liqueur instead.
What makes these so “bloody” and perfect for your next Halloween party is that you add the pomegranate liqueur to a syringe (paid link) for a creepy Halloween spin. If you don’t want to do so, feel free to just pour it into the prosecco; it will still taste delicious!
You can also substitute pomegranate juice or grenadine for the pomegranate liqueur if you’d prefer a slightly less boozy version. To make a kid-friendly version, you can also substitute in ginger ale or something similar for the Prosecco.
Ingredients (makes 5 servings, multiply as needed):
Summer stuck around for a while in Philadelphia; it’s now October and the weather is just starting to feel like fall, so it’s time for some Fall Sangria!
I’ve wanted to make a fall sangria for weeks now, but wanted to wait for cooler weather to truly enjoy it!
You can never have too many festive cocktails to help you celebrate this time of year, don’t you think, especially one that uses in season fruit, like these Pomegranate Margaritas!
This recipe for Pomegranate Margaritas makes a beautiful drink, perfect for small gatherings!
I made my own juice for this recipe (instructions below) but you can just purchase pomegranate juice at your grocery store to make this a super quick recipe.
My goodness the holidays are approaching quickly. What happened to 2016?!
This is the time of year for parties and of course party appetizers. This party appetizer for Pomegranate Glazed Lamb Meatballs is so simple to make, but it is fancy enough to serve at a dinner party.
I found this recipe in New York Times’ cooking section and just had to try it out. Lamb meatballs with a pomegranate molasses glaze? Sign me up!
I served the Pomegranate Glazed Lamb Meatballs with some plain Greek yogurt with mint leaves mixed in, simple but a great complement!
I am still working through my supply of pomegranates; I’m having so much fun finding different ways to use the arils!
This recipe caught my eye immediately during my search for pomegranate recipes. It uses both pomegranate molasses (made from pomegranate juice) and pomegranate arils.
Fesenjan is a Persian stew made with ground walnuts, pomegranate molasses, and typically chicken.
And, well, it’s not the prettiest dish I’ve ever made but the flavors are absolutely fantastic!
My house is filled with pomegranates and pomegranate arils. Being a food blogger is tough 🙂
Thanksgiving is tomorrow, so I wanted to share a recipe for one of my favorite Thanksgiving dishes: cranberry sauce!
This recipe uses pomegranates two ways: in a pomegranate molasses and as whole arils, or seeds. Pomegranate molasses can be found in well-stocked grocery stores or Middle Eastern food stores. But I also show you how to make it below if you so wish.
Ingredients:
Cranberry Sauce:
1 bag (16 oz.) cranberries, thawed if frozen
2/3 cup packed dark brown sugar (or light brown sugar to make less sweet)
cThis has been quite a dreary and rainy fall so far. One of my favorite remedies for blah weather is a warm beverage. In the fall, you really can’t go wrong with a mulled apple cider, like this Orange Mulled Whiskey Cider!
Nielsen-Massey sent me a sample of their Pure Orange Extract to use in this citrusy spiced cider. Nielsen-Massey has offered high quality vanilla and other flavors since 1907. They are my go to for extracts, vanilla beans, and vanilla powder. Their Pure Orange Extract is a great pantry way to always have citrus flavor on hand. Just 1/2 teaspoons of the orange extract equals two tablespoons fresh orange juice.
They must have known Philadelphia has been basically sitting under a cloud and that I needed a warm pick me up! The addition of the pure orange extract to this cider brings some brightness to the mulled cider.
This cider uses some of my favorite spices to really bring the fall flavor. I picked up my spices at the Head Nut in Reading Terminal, but you can also find them at Penzey’s.
Recipe (serves 6):
2 quarts apple cider
1/2 cup 100% pure pomegranate juice
1/3 cup 100% pure maple syrup
1 Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean
1 teaspoon Nielsen-Massey Pure Orange Extract
3 large cinnamon sticks
12 whole cloves
5 whole allspice berries
1/4 teaspoon cardamom seeds
3/4 cup whiskey
Add the apple cider, pomegranate juice and maple syrup to a large saucepan; heat over medium-high heat.
Split vanilla bean in half lengthwise with the tip of a small knife.
Scrape both sides of the bean with the knife’s dull side and add the seeds and bean to the saucepan. (The seeds are the black flecks in the cider.)
Add the orange extract, cinnamon sticks, cloves, allspice berries and cardamom seeds to the saucepan; stir to combine. Bring to a boil.
Reduce heat to medium-low and simmer for about 30 minutes. Strain mulled cider through a fine mesh sieve.
Add whiskey; stir to combine. Serve with a fresh apple or orange slice.
This cider tastes just like fall! What a comforting beverage as the weather turns colder.
The spices in the cider add a nice warmth to the drink, complementing the apple and whiskey flavors nicely.
The orange flavor from Nielsen-Massey’s Pure Orange Extract comes through as well, adding a burst of bright citrus and making for a super tasty drink!
