Best 6 Oranges With Pomegranate Molasses And Honey Recipes

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Indulge in a delightful symphony of flavors with our tantalizing selection of orange-based recipes, artfully crafted to tantalize your taste buds. Embark on a culinary journey that begins with the quintessential Oranges with Pomegranate Molasses and Honey, a refreshing and vibrant dish that showcases the perfect balance between sweet and tangy. Delight in the zesty Orange and Fennel Salad, where the citrusy burst of oranges blends harmoniously with the aromatic notes of fennel, creating a refreshing and crisp side dish. For a sweet treat, try the delectable Orange Olive Oil Cake, a moist and flavorful cake infused with the vibrant essence of oranges and the richness of olive oil. And to satisfy your craving for a refreshing beverage, whip up a glass of Orange and Ginger Agua Fresca, a thirst-quenching fusion of citrusy oranges and spicy ginger. Each recipe offers a unique twist on the classic orange, promising an unforgettable culinary experience.

Here are our top 6 tried and tested recipes!

ORANGE POMEGRANATE SALAD WITH HONEY



Orange Pomegranate Salad with Honey image

I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! -Carol Richardson Marty, Lynwood, Washington

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 4

5 medium oranges or 10 clementines
1/2 cup pomegranate seeds
2 tablespoons honey
1 to 2 teaspoons orange flower water or orange juice

Steps:

  • Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, remove peel and outer membrane from oranges. Cut crosswise into 1/2-in. slices., Arrange orange slices on a serving platter; sprinkle with pomegranate seeds. In a small bowl, mix honey and orange flower water; drizzle over fruit.

Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SPICED POMEGRANATE AND ORANGE GLAZED HAM



Spiced Pomegranate and Orange Glazed Ham image

This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions before glazing.

Provided by Donna Hay

Categories     HarperCollins     Ham     Christmas     Winter     Dinner     Orange     Pomegranate     Honey     Pork

Yield 12-14 servings

Number Of Ingredients 8

2 sticks cinnamon
4 star-anise
1 cup (250ml) orange juice
1 1⁄2 cups (260g) light brown sugar
1⁄4 cup (60ml) pomegranate molasses
1⁄4 cup (90g) honey
1 (13-15 lb.) ham leg
4 oranges, peeled, thinly sliced and patted dry

Steps:

  • Preheat oven to 180°C (350°F). Place the cinnamon, star-anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4-6 minutes or until syrupy.
  • Lightly grease a large wire rack over a roasting pan lined with aluminum foil. Use a sharp knife to score the skin around the sides and hock of the ham, before using your fingers to gently remove the rind. Trim any excess fat. Wrap the ham hock in non-stick baking paper then aluminum foil. Place the ham on the rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing with glaze halfway. Increase the oven temperature to 200°C (400°F). Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelized.
  • Serve the ham with the remaining glaze.

BAKED CARDAMOM-SCENTED RICE PUDDING WITH ORANGES IN HONEY & POMEGRANATE SYRUP



Baked cardamom-scented rice pudding with oranges in honey & pomegranate syrup image

Take rice pudding to the next level with a little spice and oranges in honey with pomegranate syrup. It's a decadent and easy dessert that only takes 10 minutes to prep

Provided by Diana Henry

Categories     Dessert

Time 2h40m

Number Of Ingredients 14

50g butter , plus more for the dish
50g caster sugar
1 cardamom pod , seeds removed and ground
100g pudding rice
1l whole milk
150ml double cream
1unwaxed orange , zested
¼ tsp vanilla extract
2 large oranges , juiced and 2 broad strips of orange zest
200ml pomegranate juice
1 tbsp pomegranate molasses
5 tbsp honey
75g granulated sugar
4-5 oranges (a mixture of regular and blood; if mostly blood oranges, you will need 5, as they're smaller)

Steps:

  • Heat the oven to 150C/130C fan/gas 2 and butter a wide 1.5-litre ovenproof baking dish. Put the butter, sugar, cardamom, pudding rice and milk in a saucepan and bring gently to the boil, stirring to help the sugar dissolve. Add the cream, a pinch of salt, orange zest and vanilla and bring to a simmer. Simmer for about 4 mins, stirring, until you can feel that the rice grains have become slightly swollen. Pour into the buttered baking dish and bake for 2 hrs, uncovered. The rice should be cooked but not dry or sticky. It might need a little longer, but keep an eye on it.
  • Meanwhile, make the compote. Heat the orange juice, pomegranate juice, molasses, honey and sugar, stirring to help the sugar dissolve. Simmer for 8 mins until reduced slighty. Transfer to a jug. If you have more than 300ml, reduce it by boiling a bit more. The mixture will thicken as it cools. Strain, cover and chill in the fridge.
  • Cut the top and bottom off the oranges to form a flat base. Using a sharp serrated knife, cut away the pith and peel. Cut the fruit into slices, catching any juice if you can (add it to the syrup). Put the oranges in a bowl, pour on the syrup and serve with the rice pudding.

Nutrition Facts : Calories 554 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 55 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium

SPICED POMEGRANATE & ORANGE GLAZED HAM



Spiced pomegranate & orange glazed ham image

Serve our glazed ham warm in thin slices alongside the Christmas turkey. This one has a sticky sweet-and-sour glaze made with pomegranate molasses and orange

Provided by Cassie Best

Categories     Dinner

Time 3h10m

Yield Serves 12-15

Number Of Ingredients 13

1.5-2kg unsmoked boneless tied gammon joint
2 bay leaves, plus extra to serve (optional)
3 star anise
4 whole cloves, plus extra for studding the ham
8 allspice berries
10 whole peppercorns
1 litre pomegranate juice
2 small oranges, 1 halved, 1 sliced, plus 1 tsp juice
1 tbsp pomegranate molasses
1 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp honey
80g pomegranate seeds to serve (optional)

Steps:

  • Put the gammon in a large pan with the bay leaves, star anise, cloves, 6 allspice berries and 8 peppercorns. Pour over the pomegranate juice to cover the gammon (you may need to top up with water). Add one of the orange halves, then bring to a simmer and partially cover with a lid. Cook for 2 hrs 30 mins, topping up with water as needed to keep the gammon covered. Leave to cool in the liquid for 20 mins, then lift out and place on a baking tray lined with baking parchment.
  • Heat the oven to 200C/180C fan/gas 6. Cut the skin off the gammon, leaving a 1cm layer of fat. Score lines into the fat at ½cm intervals using knife. Bake for 15 mins until the fat is starting to crisp.
  • Meanwhile, crush the remaining allspice berries and peppercorns with a pestle and mortar. Combine the crushed spices with the molasses, mustard, sugar and 1 tsp orange juice. Remove the gammon from the oven and brush over the molasses mixture. Arrange the orange slices over the gammon, securing them with some cloves.
  • Turn the oven to 180C/160C fan/gas 4 and return the gammon to the oven for another 20 mins. Brush the honey over the orange slices and bake for another 5-10 mins, or until the glaze is bubbling. Leave to rest for at least 20 mins, then serve with bay leaves and pomegranate seeds scattered over, if you like.

Nutrition Facts : Calories 221 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Protein 22 grams protein, Sodium 3 milligram of sodium

ORANGES WITH POMEGRANATE MOLASSES AND HONEY



Oranges with Pomegranate Molasses and Honey image

Provided by Jayne Cohen

Categories     Dessert     Hanukkah     Low Fat     Vegetarian     Low Cal     High Fiber     Orange     Low Cholesterol     Honey     Molasses     Bon Appétit     Fat Free     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

8 large navel oranges (preferably Cara Cara), all peel and white pith cut away, oranges sliced into thin rounds
1/4 cup floral honey (such as tupelo or orange blossom)
3 tablespoons pomegranate molasses*
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 large Medjool dates, pitted, chopped

Steps:

  • Arrange orange slices, overlapping slightly, on large rimmed platter. Whisk honey, pomegranate molasses, ground cinnamon, and sea salt in small bowl to blend; drizzle evenly over oranges. Sprinkle oranges evenly with chopped dates. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
  • A thick pomegranate syrup; available at some supermarkets and at Middle Eastern markets and from adrianascaravan.com.

BLOOD ORANGES WITH POMEGRANATE MOLASSES



Blood Oranges With Pomegranate Molasses image

Provided by Jonathan Reynolds

Categories     easy, quick, dessert

Time 10m

Yield Serves 8

Number Of Ingredients 8

16 blood oranges
3/4 cup pomegranate molasses
1/2 cup honey
1 tablespoon orange-blossom water
16 dates, pitted and chopped
Seeds from 1 pomegranate
1/2 cup unsalted pistachio nuts, chopped
1/4 cup chopped mint

Steps:

  • Cut the skin and pith from each orange; then slice each into thirds. Remove and discard the seeds. In a small bowl, whisk together the pomegranate molasses, honey and orange-blossom water.
  • Lay orange slices on a large white platter. Sprinkle with dates, pomegranate seeds and pistachios. Pour the molasses mixture over top, sprinkle with mint and serve.

Tips:

  • Choose ripe oranges with smooth, unblemished skin for the best flavor and texture.
  • Use a sharp knife to score the oranges deeply, making sure to cut through the peel but not into the flesh.
  • If you don't have pomegranate molasses, you can substitute a mixture of lemon juice and honey.
  • For a sweeter dish, add more honey to taste.
  • Serve the oranges warm or at room temperature for the best flavor.

Conclusion:

Oranges with pomegranate molasses and honey are a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet, tart, and tangy flavors is sure to please everyone at your table. This dish is also a good source of vitamin C and antioxidants, making it a healthy choice as well. So next time you're looking for a simple but impressive dessert, give oranges with pomegranate molasses and honey a try. You won't be disappointed!

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