Don’t Take This “Pom” For “Granate” Preserves

Don’t Take This “Pom” For “Granate” Preserves

$7.50

Don’t Take This Pom for Granate Preserves is an exotic mixture of pomegranate juice, jalapeños, cranberries, and habaneros. This jar holds big flavor; the tart sweetness of pomegranate and cranberry perfectly balance the flavor kick of jalapeños and habaneros. One taste and you will learn not to take this “Pom for Granate”.

 

Recipes (scroll down for full recipe)

•Stuffed Mini Fill Holiday Cups

Perfect Salad with Pomegranate Reduction

 

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Don’t Take This Pom for Granate Preserves is an exotic mixture of pomegranate juice, jalapeños, cranberries, and habaneros. This jar holds big flavor; the tart sweetness of pomegranate and cranberry perfectly balance the flavor kick of jalapeños and habaneros. One taste and you will learn not to take this “Pom for Granate”

Stuffed Mini Fill Holiday Cups
Ingredients
  1. 2 (1.9 oz.) boxes mini fillo cups
  2. (found in the freezer section at your grocers)
  3. 1 8 oz. tub chive and onion cream cheese
  4. Pepperlane Original Jalapeno Preserves (green)
  5. Pepperlane Preserves, your favorite red variety such as
  6. Cran-peno or Raz-Pepper
  7. Toppings: tiny bay shrimp, small grilled chicken bites, smoked salmon flecks, toasted whole almonds, etc.
  8. Garnish: snipped fresh chives or tiny fresh parsley leaves
Instructions
  1. Bake fillo cups according to package directions until golden brown and let cool.
  2. With a small spoon, carefully fill each cup with cream cheese.
  3. At this point, they can be refrigerated for up to two hours.
  4. When ready to serve, drizzle the cream cheese cups with a small amount of Pepperlane Preserves, alternating the green with the red for a festive look.
  5. Top each cup with your choice of toppings and garnish with the chives or parsley.
  6. Place cups on a decorative tray and serve immediately.
Perfect Salad with Pomegranate Reduction
For The Salad
  1. 4 cups baby field greens
  2. 1 fresh mango peeled and diced
  3. ½ c. salted shelled pistachios
  4. ¼ c. pomegranate seeds
  5. ¼ c. shaved parmesan
For The Reduction
  1. 1 c. balsamic vinegar
  2. ½ c. “Pepperlane” Don’t take this Pom for Granate pre-serves
Instructions
  1. Bring the vinegar to a simmer stirring occasionally until reduced to at least half and vinegar coats the back of a spoon and is of a syrupy consistency.
  2. Add preserves.
  3. Bring to a rolling boil for 1 minute.
  4. Let cool completely.
  5. Drizzle over salad

Additional information

Weight .4 lbs

Vendor Information

  • Store Name: Pepperlane
  • Vendor: Pepperlane
  • Address: Midway, UT
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