Pomegranate Margaritas

by Shawnda on November 25, 2012

in Beverages,Christmas,Cinco de Mayo,Holiday Favorites,Margaritas,Thanksgiving

Pomegranate Margaritas

You recovered from that turkey & football coma yet? My goodness, that was glorious. And gloriously painful. And if we’re talking about the Texans & Cowboys games, just flat-out glorious.

I wasn’t disowned for healthifying the broccoli & rice casserole. My dad was well enough to be up and about for the day. My cousin Sarah did all of the dishes as we cooked (what a novel idea – and what a saint). And I had exactly enough tequila for a pitcher of Pomegranate Margaritas.

Pomegranate Margaritas

Pomegranates are kind of a pain in the ass to deal with. They’re beautiful. They’re delicious. And they’re high maintenance, kind of like the crawfish of the fruit world.

You have to crack the fruit and dislodge the seeds carefully so you don’t ruin your shirt… all while still impressively ruining a shirt and an apron. That apron has since been known as the Dexter Apron.

But they’re beautiful. And they’re delicious. And it’s fun to put them in salad and on salmon or just eat them by plain by stained hand. And when you leave the hard work to the bottled pomegranate juice companies, they make one heck of a beautiful, delicious margarita.

Pomegranate Margaritas

Pomegranate Margaritas

Pomegranate juice makes the perfect winter margarita.


  • 2 cups homemade margarita mix
  • 1 cup orange juice
  • 1 1/2 cup silver tequila
  • 16 oz bottle 100% pomegranate juice
  • Salt or sugar, for rimming (optional)
  • Lime wedges (optional)
  • Pomegranate seeds (optional)


  1. Mix all ingredients in a pitcher.
  2. Pour over ice into salt or sugar-rimmed glasses.
  3. Serve garnished with lime wedges and fresh pomegranate seeds, if desired.


Yields: 8 servings

Adapted from Tide & Thyme

Estimated time: 10 minutes



Pulled Pork Sandwiches with Cranberry Barbecue Sauce

Hey, look. It’s another super easy way to use up leftover cranberry sauce. And it only involves a little math:

1 part barbecue sauce
1 part cranberry sauce

1. Heat.
2. Stir.
3. Watch your husband dip a tester sweet potato fry in it and complain about it being too cranberry-y.
4. Add another part barbecue sauce.
5. Heat.
6. Stir.
7. Get approval from the barbecue sauce snob in the house.
8. Spoon it over pulled pork sandwiches. Or turkey sandwiches! And use the rest as a dipper for sweet potato fries.
9. Eat too much.
10. Declare the entire house a carb-free, lean-protein-only zone ’til Christmas.
11. Forget and eat a brownie for dessert.

Inspired by Pink Parsley



The Cranburger

Thanksgiving leftovers don’t have to suck. I mean they can, and after 3 days of the same exact thing, they usually do. But they can be reimagined in non-sucking ways. Take cranberry sauce, for instance.

Leftover cranberry sauce is something that I firmly believe can never be a bad thing. Cranberries themselves are good with chocolate, turkey, tequila, and even cheese. And cranberry sauce can be slathered on and in anything. Like hamburgers.

November sunset over west Houston

We’re “blessed” with the kind of weather that allows us to grill nearly year-round in southeast Texas. There are still plenty of times that I’d like to trade 10-day forecasts with a further-up-north friend – it really is a little depressing to need the AC on Thanksgiving. But being able to grill fajitas and enjoy a pitcher of Pomegranate Margaritas under a gorgeous, fiery Texas sunset is a trade-off that’s gets easier and easier to accept, the farther away we get from the oppressive heat of August. And September…

And let’s be real here. All but 3 days of October, too.

The Cranburger

But the weather has changed enough to allow a person to believe that the holidays are fast approaching and I can now get my annual overdose of cranberries and grapefruit and Christmas Vacation.

Fancy Burger Night last week was the perfect way to help use up some of the leftover cranberry-apricot chutney. And the little bit of brie that I somehow managed not to eat all by myself.

The tangy, barely sweet cranberry sauce is the perfect balance to the rich, buttery brie. We used ground beef for the burgers but ground turkey would be just as good, if not better!