CRIMSON POM JELLY AND CREAM CHEESE SANDWICHES

CRIMSON POM JELLY AND CREAM CHEESE SANDWICHES image

Categories Sandwich Fruit Vegetarian Lunch

Yield 4 openfaced sandwiches

Number Of Ingredients 12

Ingredients

Sandwiches:
4 slices whole wheat sandwich bread
8 tablespoons cream cheese (4 oz.)
4 tablespoons pomegranate jelly*
Garnish:
1 cup arils from 1 large POM Wonderful Pomegranate
*Crimson POM Jelly:
juice from 46 large POM Wonderful Pomegranates,** or 2 cups POM Wonderful 100% Pomegranate Juice
1 cup arils from 1 large POM Wonderful Pomegranate
2 tablespoons lemon juice
1 packet liquid fruit pectin or half of a 1-oz. package powdered fruit pectin
4 cups granulated sugar

Steps:

Sandwiches: 1. Prepare Crimson POM Jelly in advance of making sandwiches.* 2. Prepare garnish Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 4 tablespoons of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 3. Place 4 slices of bread on a flat surface. 4. Spread each slice of bread with 2 tablespoons of cream cheese. 5. Cover each cream cheese-coated slice of bread with 1 tablespoon of Crimson POM Jelly. 6. Use a cookie cutter to make shaped sandwiches if desired. 7. Decorate each sandwich with 1 tablespoon of arils. *Crimson POM Jelly: 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.** 3. In a 6-quart saucepan or Dutch oven, combine pomegranate juice, lemon juice and pectin. Over high heat, bring mixture to a boil. 4. Stir in sugar all at once, then stir constantly. Heat mixture again until it comes to a full rolling boil; boil 1 minute over medium-high heat. 5. Remove from heat and skim foam from jelly with a spoon. Discard foam. 6. Immediately ladle the jelly into clean jelly jars with lids or refrigerator containers with tight-fitting lids. Sprinkle reserved arils over the top of each container of jelly. Cover tightly. Let stand for 45 minutes to cool, then refrigerate for 1 hours. If not using immediately, refrigerate for up to 4 to 6 weeks or freeze for up to 1 year.