Pomegranate Party: Roasted Carrots and Porridge with Pomegranate Molasses

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Inspired by colorful Suzanis motifs (which often include pomegranate symbols) and festive fruity holiday decor, try these two deliciously festive recipes featuring yummy pomegranate molasses.

Roasted Carrots (side dish for 2-3, anytime of day)

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3 small bunches of assorted carrots (McGrath Farms)
Maldon Salt, to taste
Pomegranate Molasses
1 cup glazed red walnuts
½ cup pomegranate arils

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Preheat oven
Wash and trim carrots (we like to leave a bit of the greens)
Toss with a tablespoon of olive oil.
Place on sheet and sprinkle with salt
Cook for 15-20 minutes.
Serve with pomegranate arils and molasses.

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Pomegranate + Butternut Squash Overnight Porridge (serves 3-4)

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¼ cup pomegranate molasses
½ cup pomegranate arils
1 cup glazed red walnuts
2 cups butternut squash
1 cup hemp milk (or whatever milk or milk alternative you prefer)
1 cup buckwheat

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For porridge

Add 2 cups of water to 1 cup of buckwheat.
Leave overnight.
In the morning add 1 cup of hemp milk to the buckwheat and warm.
In another pot, warm the butternut squash.

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Serve with glazed walnuts, pomegranate molasses, and butternut squash (recipes below)

***

 

Glazed Walnuts

2 cups walnuts (we chose pretty red walnuts but regular walnuts will do)
¼ cup honey
1 tbsp butter

 

Cook on medium heat for about 5 minutes. Stir to coat.
Remove from heat and let cool (preferably on a fine mesh drying rack so that any excess syrup can drip off).

 

Butternut Squash Juice + Pulp

1 butternut squash
2 carrots
2 pink lady apples
1 knob of ginger

Juice squash and carrots. Reserve the pulp.
Juice apples and ginger.
Strain juice and add the remaining foam and liquid to pulp.
Drink juice and smack lips – ahhh!

 

*If you aren’t planning on making juice, you can take the same above ingredients (with the exception of the ginger), cook until soft and then puree with blender.

 

Pomegranate Molasses

2 cup of pomegranate juice
Juice of a cara cara orange*
¼ cup honey

 

Cook on medium heat, stir in honey and orange juice.
Reduce heat to low.
Cook until reduced to ½ cup.
Let cool.  
*This recipe is on the cusp of a syrup and molasses. If you are planning on keeping it in fridge for longer than 30 days, you should use lemon instead of orange.

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nommy nom nom!!

Recipes developed by Bethany Harris for The Jungalow
Photos by Justina Blakeney

 


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