I can’t believe another year of Pomegranate Week has come to an end. Considering the amount of pomegranates I have consumed in the past two weeks while working on these recipes, I am not, by any stretch of the imagination, tired of eating pomegranates. If anything, I want more!!!! Today’s recipe is adapted from one of the Italian recipe books that my sister sent me earlier this year called “Marmellate e Conserve.” As soon I saw their Pomegranate Jelly, I knew I had to make it.
This recipe is fairly easy to make and it is really yummy! The flavor of the quince is very subtle while pomegranate certainly takes center stage. I think that this jelly goes well with chicken, turkey, and the other white mean, pork. This is a great alternative to cranberry sauce for Thanksgiving as well.
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