Spicy Pomegranate-Glazed Nuts (printer-friendly version)
Yields approximately 2 cups
⅓ c pomegranate juice
¼ c orange juice
2 T evaporated cane juice or granulated sugar
¾ c raw, shelled pistachios
½ c raw, shelled almonds
1 tsp orange zest
⅛ tsp ground black pepper
1 T coarse, raw sugar
¼ c unsweetened, dried cherries, diced
pinch of flaky sea salt
Line a baking sheet with parchment paper and set it aside.
In a large saucepan, combine the pomegranate, orange, and evaporated cane juices (or sugar). Heat over medium-low, stirring to dissolve the sugar. Allow the juices to come to a steady simmer, then allow the mixture to continue simmering until it becomes thick and bubbly, approximately 5 minutes. Reduce the heat to low.
Stir in the nuts, orange zest, black pepper, and raw sugar. Continue to cook the nut mixture over low heat, stirring frequently, until the liquid has almost evaporated completely and becomes thick and sticky, approximately 1 or 2 minutes. Remove the pan from heat. Stir in the dried cherries and sea salt. Spread the nut mixture in an even layer on the parchment-lined baking sheet. Allow the nuts to cool completely before enjoying.
Store at room temperature or refrigerated in an airtight container.
And here's my photo-of-the-day: Spicy Stir-Fried Japanese Eggplant and Cucumber. Having never actually cooked with cucumber prior to trying this recipe, I was intrigued. The quick-cook method allows the cucumber to remain crisp, so the dish isn't as unusual as it initially seems. While it is enjoyable at any temperature, I prefer to eat it warm with a side of steamed brown or white rice.