November 18, 2006

This punch is a great way to use fresh apple cider available at the Arlington Farmers’ Market. Combine the flavors of the season while enjoying the antioxidant health benefits of pomegranates. Double or triple the recipe as needed because serving sizes are small:


Spiced Pomegranate Punch

Makes 6, one cup servings

5 pomegranates
1 cup apple cider
2 cups of water
½ cinnamon stick
1 tablespoon thinly sliced ginger
¼ cup fresh orange juice, plus strips of orange zest for garnish

Cut pomegranates in half. Extract juice from seeds with a citrus juicer or reamer. Strain into a medium saucepan. You need to have 2 ½ cups of juice total.

Add cider, 2 cups of water, the cinnamon stick and ginger to the saucepan. Cook over high heat until simmering about 5 to 6 minutes. Reduce heat; simmer for 15 minutes. Skim any foam that rises to the surface of the liquid.

Remove from heat. Discard the cinnamon stick and ginger. Stir in orange juice. Serve this punch warm. Garnish with the orange zest.

Adapted from Martha Stewart Living, December 2006.

Smith Meadows Free Range Meats will have turkeys available at market on November 18th. The turkeys are American Bronze, 100% chemical free and raised free range.

Interested in volunteering to support your local farmers and producers? To volunteer, e-mail Monica Lear at lear@vt.edu