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Tuscany-Inspired Holiday Treats

November 18, 2009 | Posted by admin

I recently returned from a lovely vacation to Europe and one of the best experiences I had was sampling the various cuisines of the regions I visited.  While in Italy, I noticed that Pomegranates were in season.  I enjoyed a fabulous meal in a small Tuscan restaurant where Pomegranates were used from appetizers through the dessert courses.  Having fresh pomegranates available for use in recipes isn’t always possible, but that doesn’t mean you can’t enjoy the health benefits of the pomegranate juice year round.   I have selected a few choice recipes to take you through the holidays.

Pomegranate and Cherry Glazed HamGlazed ham


2       cups Wonderful Pomegranate Juice *
1       cup sugar
1/2   cup Brownwood Acres Dried Tart Cherries
1/4   cup cherry liqueur
1/4   cup whole grain mustard
1       fully cooked ham (boneless or spiral cut, 4-5 Lbs)
1       Tbsp Dijon mustard
Whole cloves
1      Tbsp chopped fresh rosemary

*Convert FruitFast Wonderful Pomegranate Juice Concentrate to juice by placing 8 Tbsp concentrate in a large measuring cup add water to make 2 cups of juice.


Preheat oven to 325 degrees.  Stud the ham with the cloves and brush with Dijon mustard.  Place the ham in a baking dish and bake for about an hour until hot or when the internal temperature reaches 155 to 160 degrees.

Place the dried cherries in a small bowl and pour the cherry liqueur over cherries; set aside. In a saucepan, combine the pomegranate juice and sugar.  Bring to a boil and simmer for approximately 5 minutes.  Remove from heat and add the cherry mixture, fresh rosemary and the whole grain mustard; set aside until ham is hot.  Cover the ham with the glaze and bake for an additional 20 minutes.

Sparkling Pomegranate and Cherry PunchPunch pic 2


1 1/2     cups pomegranate juice (FruitFast Wonderful Pomegranate Concentrate)*
1    cup white cranberry juice
1    cup pear nectar
1    bottle sparkling white wine (or sparkling water)
1/2    cup cherry juice (FruitFast Cherry Juice Concentrate)**
1/2    cups whole fresh cranberries

*Convert Pomegranate concentrate to juice by placing 6 Tbsp concentrate in a large measuring cup.  Add water to make 1 1/2 cups juice.
**Convert Cherry concentrate to juice by placing 2 Tbsp concentrate in a measuring cup.  Add water to make 1/2 cup cherry juice.


Combine fruit juices and nectar in punch bowl; chill until ready to serve.  At serving add sparkling wine or sparkling water, stir, add cranberries and ice.

Cranberry and Pomegranate Saucecranberry-sauce 3

This mouth-watering cranberry sauce is revised from the Food & Wine, November 2008 issue

1 1/2     lbs fresh cranberries (6 cups)
2     cups sugar
1     cup pomegranate juice (FruitFast Wonderful Pomegranate Juice Concentrate)*
2     cups fresh pomegranate seeds

*Convert FruitFast Wonderful Pomegranate Concentrate to juice – 4 Tbsp juice concentrate added to 1 cup of water.

In a medium saucepan, combine the cranberries with the sugar and pomegranate juice.  Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes.  Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours.  Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

The cranberry sauce can be refrigerated for up to 2 weeks.  Fold in the pomegranate seeds just before serving.

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