The Pomegranate tree is a new release to the Patio Orchard Collection and is becoming increasingly popular for the unique and succulent taste its exotic fruit adds to. Previously overlooked as a cooking ingredient, the pomegranate is finally being recognized for bursting with intricate flavours and providing a rich Middle Eastern zest to almost any dish!

Thanks to the Patio Orchard Collection, the exquisite flavour that is the pomegranate can now be grown in a pot on your patio, making it a convenient addition to home cooked meals. Embrace a pizzazz for cuisine and get cooking! Made into a sauce, marinade or dressing, pomegranate adds a perfectly exhilarating burst of sourness to every meat. Try this simple, yet utterly scrumptious recipe for pomegranate sauce:

1 cup pomegranate seeds
2 tablespoon corn syrup
a pinch of salt
1 cup water

In a small pot, boil water and add pomegranate seeds. Once boiled, turn the heat on low and add corn syrup and a tiny pinch of salt. Simmer for 10 minutes until reduced. Turn off the heat and let it cool down.

The applications for the sauce is endless, but here are a few ideas to start you off: drizzle over hot chicken dishes, pomegranate-glazed salmon, meatballs in pomegranate sauce, or glazed over a turkey, infused with rice dishes, pour over lamb, or slathered on vegetables for a true appreciation of exotic flavours! Alternatively use the seeds as a fabulous garnish on top of salads, sweet and savoury tarts, ice cream or cakes – sweet and juicy contrasts brilliantly with the tart bursts of crunchy pomegranate seeds.

Pomegranate Chocolate Chip Cookies

Ingredients:
1 1/3 cup flour
1/2 cup unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup pomegranate seeds
1 egg, at room temperature
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
170g chocolate chunks

Directions:
Preheat the oven to 175C. Line trays with baking paper. In a medium sized bowl combine flour, salt, and baking powder. In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the sweetened butter and mix until a very thick dough forms. Use a spoon to fold in the chocolate then the pomegranates, distributing both evenly. Form cookies by dropping 1 heaping teaspoon of mixture on the baking paper 5cm apart. Flatten slightly then bake until light brown, about 12 minutes. Let cool on wire racks (if you can wait that long)!