There are lots of ways to incorporate pomegranate into a Rosh Hashanah meal, and not all of them take the time or forethought of turning it into, say, ice cream, which I did last year. This time around, I’ve created a versatile recipe that uses the sweet-tart flavor of this “new fruit” and only takes a few minutes to prepare. The mustard and oil dulls the fruit juice’s deep red color, but its flavor is as bright as ever.
Makes about ¾ cup
You can buy a relatively inexpensive 8-ounce bottle of pomegranate juice to use here so you don’t have too much leftover juice. And though this recipe only calls for a small amount of pomegranate molasses, it’s worth investing in a bottle to keep on hand for recipes like muhammara.
½ teaspoon minced shallot
2 tablespoons pomegranate molasses
3 tablespoons pomegranate juice
1½ teaspoons Dijon mustard
½ teaspoon honey
⅓ cup extra virgin olive oil
Pomegranate seeds, for garnish (optional)
In small bowl, whisk together shallot, molasses, pomegranate juice, mustard and honey. Slowly drizzle in oil, whisking constantly. Garnish with pomegranate seeds and season with salt and pepper.
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