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Pomegranate Marinade

  • Yield: Makes 2 cups

Source: The Martha Stewart Show


  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground Aleppo chile pepper
  • 8 fresh bay leaves, stemmed and minced
  • 1 bunch fresh thyme, leaves picked (about 5 tablespoons)
  • 1/4 cup pomegranate molasses
  • 1/4 cup Zinfandel vinegar
  • 2 tablespoons extra-virgin olive oil
  • 5 cloves garlic


  1. Using a mortar and pestle, crush garlic, black pepper, and Aleppo chile pepper; add bay leaves and thyme. Crush to release oils. Transfer to a nonreactive bowl; whisk in molasses, vinegar, and olive oil.

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