Cranberries & Pomegranates

Cranberries and Pomegranates, two fruits that I find very inspiring! 

Their colors are rich and infused with amazing hues and textures, 

while their flavors start a happening party in your mouth. 

Artists, Designers, Chefs, and Bartenders find many uses for these delightful fruits, and so can you! Let's explore together my love for these two little gems.  Who knows, you may become inspired too!

Adrien Broom, this woman is just amazing.

Adrien Broom was certainly inspired! This photo from her Color Project drips of cranberry inspiration. I often have wondered if pomegranate seed influenced the balloons in this photo.

The New Traditionalists 

Never typical, always inventive and positively spectacular! The New Traditionalists have embraced texture and concentrated the color to create this masterpiece.

Lastly, here are some Cranberry & Pomegranate creations from my kitchen!

I've shared my chutney reciepe in the past … it's alway a hit!

Cranberry Chutney 

• 1 package of fresh Cranberries (12 oz)
• 1.5 cups sugar 
• .75 cup water 
• 1 tablespoon orange peel 
• .75 cup orange juice 
• .5 cup golden seedless raisins 
• .5 cup dark seedless raisins 
• .75 cup walnuts chopped 
• 1 cup celery chopped 
• 1 medium apple chopped 
• 1 teaspoon ground ginger

Over medium heat, cook cranberries, sugar and water until boiling … make sure to stir frequently! Reduce heat to low and simmer for 15 minutes. You'll find the cranberries will start to split and pop open … this is a good thing!

Remove mixture from heat and stir in the remaining ingredients.  Cover and refrigerate.  

Enjoy!

I served these at a VIP Event at the Studio recently … they were wildly successful!

'The Davenport' a Pomegranate Bellini

• 1/2 cup of sugar
• 2 cups of water 
• 1 package of mint leaves 
• 1 large bottle of pure pomegranate juice (no sugar added)
• 1 bottle of prosecco 
• Pomegranate seeds

To make mint simple syrup: In a medium sauce pan, bring 2 cups of water to boil. Slowly add sugar and stir until fully melted. Add 6 or 7 mint leaves, and let steep for 5-10 min. Strain and set aside. (I like to put mine in a pretty vintage bottle!) To prepare the cocktail: Put two tablespoons of your mint simple syrup into a champagne glass. Fill to the halfway mark with pomegranate juice, and top with proescco. For garnish, pop a tablespoon of pomegranate seeds into the glass (they'll float) and top with a small mint sprig. 

Have a great weekend Folks … and be inspired!