Pomegranates have inspired poets, painters and sculptors with their rustic beauty, but it is their sweet taste with a hint of tartness that inspires chefs at this time of year.
Here's an easy pomegranate-jelly recipe, courtesy of the Pomegranate Council:
* Pour 2 cups of fresh pomegranate juice (from about 4 large pomegranates) into a 5-quart, nonreactive saucepan. Stir in 4 cups of sugar.
* Add 1/4 teaspoon of butter and stir constantly, bringing to a full boil over high heat.
* Quickly stir in 1 or 2 (3-ounce) pouches of liquid pectin (depending on the desired firmness), return to a full boil and boil exactly 1 minute. Remove from heat; skim off any foam.
* Immediately pour into hot, sterilized canning jars within 1/8 inch of the top. Cover with hot, sterilized lids. Cool, then refrigerate.
* To make jelly shelf-stable, process filled jars according to the instructions from the jar manufacturer. Makes about 5 cups.
MILK: Milk is commonly called for in baked goods and batters to moisten and tenderize them.
Unless otherwise noted, use regular milk not low or fat-free milks. Although the percentages may seem small, substituting lower-fat milks produce drier and tougher cakes and pastries.
GARLIC: If a clove has sprouted a green shoot, the garlic is relatively old and may be bitter.
You may, however, remove the shoot and use the clove.
