Spiked Pomegranate Seeds

This is the beginning of the end (of the year, that is). Wednesday marks the first of the year end holidays with Halloween. Kids all know this calendar by heart. When they go to college it seems to become more engrained. Halloween starts the fun and then the countdown to Thanksgiving, and ultimately the Christmas break. No offense to my non-Christian friends. This is the secular calendar in the US and, regardless of faith, the tradition is well established.  What comes with this year end spiral are many traditional and fun dishes of the season. And, since I am now writing number 303 in my year long recipe goal, the holidays are blessed relief.

Brace yourself for a bourbon balled, sugar filled, tryptophan laced ride into the new year.

These little treats are tasty, versatile, and quite potent. Use them in adult company only. You can garnish a salad, spike a champagne flute or serve them as a little side treat on the Thanksgiving table.


  • 1 Pomegranate
  • Juice from Orange (s)
  • Grand Marnier


  • Bowl with lid
  1. Remove the seeds from the pomegranate and discard any outer skin and bits of pith.
  2. Place in bowl.
  3. Cover with half and half orange juice and Grand Marnier, until more than covered. The amount depends on the size of the bowl and amount of seeds, depending on the size of the pomegranate.
  4. Cover tightly and refrigerate for at least 4 days.

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