Pomegranate Preserve


The tough, leathery skin of this fruit is the guard of hundreds of bright capsules that are bursting with a sweet but sharp and dry tang. When picking, look for fruits that are weighty for their size. They will keep for a few weeks but I doubt they will last for that long! They are delicious on their own but my favourite way to enjoy them sprinkling them over a salad with cured ham or a nice, salty blue cheese.

Pomegranate Preserve

  • In a medium pan bring to the boil 200g castor sugar, 50ml water, 100ml rose juice, the zest of 2 oranges, 50ml apple juice, 1 bayleaf, half a stick of cinnamon and some freshly ground black pepper.
  • Reduce the liqour by half and then add 500g pomegranate berries.
  • Turn the heat down and simmer for 10 minutes till the mixture starts to thicken.
  • Strain through a fine sieve to remove the seeds.
  • Transfer to a kilner jar and allow to cool.
  • Great as a addition to roasted pheasant, duck or glazed ham.

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