Ingredients
Directions
Add the pomegranate mix ingredients, including the pomegranate arils, jalapeño peppers, lemon juice, date paste, and water, to a high speed blender or food processor. Blend until the pomegranate arils are blended. The white seeds will remain.
Strain the pomegranate mix in a fine mesh strainer or sieve using a wooden spoon or rubber spatula. This might take a little muscle to strain all of the mixture and leave the pomegranate seeds behind. Discard the seeds. Alternatively, if you don’t mind crunchy seeds as a part of the texture then skip this step and go straight to step 3! See Chef’s Notes.
Transfer the mixture to a medium-sized stovetop pot and heat on medium-high heat until boil then simmer for 5 minutes.
Meanwhile, make your arrowroot slurry by mixing the arrowroot powder and 1 tablespoon of water in a small bowl.
After 5 minutes of cooking the pomegranate seeds and peppers, remove from heat and stir in the arrowroot slurry until the pomegranate mixture thickens.
Makes approximately ¾ cup.
Chef's Notes
Substitutions
Substitute green, orange, yellow, or red bell pepper for jalapeño pepper.
Substitute lime or orange juice for lemon juice.
Maple syrup may be substituted for date paste.
Seeds vs No Seeds
I’ve made this two ways: with pomegranate seeds (which are inside the purple arils) and without the seeds. I personally prefer a spread without crunch, but it does take lots of straining power to separate the pomegranate mix from the seeds (after step 1 when all ingredients are blended together). And, you may have a little pomegranate in the mix that just refuses to separate. That’s okay, but just know this is an expectation. Alternatively, if you don’t mind some crunch in your spread and want a little extra fiber, then skip step 2 to forego the straining!
Prep Ahead
Make the date paste ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.
Storage
Store the spread in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.
Ingredients
Directions
Add the pomegranate mix ingredients, including the pomegranate arils, jalapeño peppers, lemon juice, date paste, and water, to a high speed blender or food processor. Blend until the pomegranate arils are blended. The white seeds will remain.
Strain the pomegranate mix in a fine mesh strainer or sieve using a wooden spoon or rubber spatula. This might take a little muscle to strain all of the mixture and leave the pomegranate seeds behind. Discard the seeds. Alternatively, if you don’t mind crunchy seeds as a part of the texture then skip this step and go straight to step 3! See Chef’s Notes.
Transfer the mixture to a medium-sized stovetop pot and heat on medium-high heat until boil then simmer for 5 minutes.
Meanwhile, make your arrowroot slurry by mixing the arrowroot powder and 1 tablespoon of water in a small bowl.
After 5 minutes of cooking the pomegranate seeds and peppers, remove from heat and stir in the arrowroot slurry until the pomegranate mixture thickens.
Makes approximately ¾ cup.
