Thirsty Thursday: Winter-Spiced Pomegranate Sangria Recipe

Made with rosé wine and pomegranate juice, this sangria is light, fresh, and spiked with a holiday-spiced simple syrup.

Ingredients:

Spiced Simple Syrup:

  • 2 cinnamon sticks
  • Pinch of whole cloves
  • 1 thin orange slice
  • ½ cup granulated sugar
  • ½ cup water

Sangria:

  • 1 bottle of rosé wine
  • 2 cups pomegranate juice
  • ½ cup brandy
  • Arils from 1 pomegranate
  • 1 pear, seeded and sliced
  • 1 orange, sliced
  • Club soda, to taste

Instructions:

  1. In a small saucepan, combine the spiced simple syrup ingredients and bring to a low boil, stirring constantly until sugar has dissolved. Remove from heat and let steep for 5 minutes. Strain; set aside.
  2. In a large pitcher, combine rosé, pomegranate juice, brandy, prepared simple syrup (to taste), pomegranate arils, pear slices, and orange slices.
  3. Serve topped with club soda, to taste.

Thirsty Thursday: Pomegranate Mojito Recipe

Ingredients:

  • 1 lime wedge, plus one more for garnish
  • 3 mint leaves, plus more for garnish
  • 1 tablespoon simple syrup
  • 2 ounces light rum
  • 2 ounces pomegranate juice
  • 4 ounces club soda
  • ice

Instructions:

  1. In the bottom of a glass, muddle together lime wedge, mint leaves and simple syrup.
  2. Fill cup 1/2 full with ice.
  3. Pour rum, pomegranate juice and club soda over the top. Stir.
  4. Garnish with lime wedge and mint leaves.

Recipe of the Week: Pomegranate Pork Tacos with Cutie Jalapeño Salsa and Quick Pickled Red Onions

Ingredients:

Pork:

  • 3½ pounds pork loin or pork butt
  • 3 tablespoons canola oil
  • 1 cup beef stock, divided
  • ½ cup pomegranate juice
  • ½ onion
  • 2 garlic cloves
  • 1 teaspoon worcestershire
  • sauce

Cutie Salsa:

  • 2 cups chopped cuties, tangerines or oranges
  • 1 jalapeno, minced
  • ½ cup cilantro, roughly chopped
  • Juice of ½ lime
  • Salt and Pepper to taste

Pickled onions:

  • 1 large red onion, thinly sliced
  • ¾ cup apple cider vinegar
  • 1 teaspoon sugar
  • pinch of red pepper flakes (optional)

Assembly:

  • 1 package corn tortillas
  • Cilantro for garnish
  • Queso Fresco for garnish
  • Lime Juice

Instructions:

  1. For Pork: Cut pork into larger bite size pieces. Season liberally with salt and pepper.
  2. Heat a large dutch oven or sauté pan to a medium-high heat, add half of oil. Brown half of the pork, until crisp and brown on all sides. Repeat with remaining oil and pork.
  3. Transfer pork to the slow-cooker and cover with pomegranate juice, beef stock, onion, garlic and worcestershire
  4. Cook on low for 5-7 hours until meat is almost falling apart, but still holds its shape:
  5. For the Salsa: Combine all ingredients. Season with salt and pepper. Set aside or chill.
  6. For the Onions. Place onions in a heat proof bowl. Bring apple cider vinegar and sugar to a boil in a small saucepan. Pour over onions, cover and let sit for 20 minutes. Set aside or chill.
  7. Assembly: Char tortilla on a gas range or in a dry skillet.
  8. Place a little bit of pork on tortilla, along with a scoop of salsa, a and little bit of pickled onion. Sprinkle with cheese, cilantro and lime juice to finish.