Pomegranate Party: Roasted Carrots and Porridge with Pomegranate Molasses

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)

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

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.

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

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

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.

 

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.

nommy nom nom!!

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

 

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