I love pomegranates.
Like, really love them.
Like, squeal loudly in the grocery store when they appear in the produce bins love them.
Pomegranate season is short but sweet, so when I spotted one of the first batches of POMs at our local Fresh Market, I snatched one up. POM Wonderful pomegranates can be a little pricier than some of the others, but I always look for the POM sticker—they seem to be so much bigger, juicier, and brighter than the other pomegranates.
This afternoon, eager to put my new fruit to use, I got started:
and then debated what to make with the arils. I found a recipe for apple cranberry chutney and thought, “Hmmmm…why not POM?!”
Why not indeed. This recipe is super simple, and could not be tastier:
Apple Pomegranate Chutney
1 cup pomegranate arils
2 large apples, peeled and cubed
1/4 cup apple cider vinegar
1/3 cup brown sugar
1/3 cup orange juice
1 tsp. minced ginger
1/4 tsp. cloves
1 tsp. cinnamon
Place all ingredients in a pot and bring to a boil. Boil for 2-3 minutes, then reduce heat to a simmer and cook for 20 minutes. Cook for an additional 5-10 minutes uncovered, until liquid is nearly evaporated.
We served ours on ciabatta rolls with goat cheese:
…but I could see it being equally delicious on ice cream…or served as crostini…or just eaten with a spoon!
Make this, and I promise your entire house will smell better than any candle. Plus, I mean…you can’t eat candles, right?