Spicy Pomegranate Chutney

This chutney goes well with vegetarian holiday roasts such as Gardein Turk’y Roast or with my Butternut Squash Stuffing dish.

Makes about 3 cups.

Ingredients:

• 1 large pomegranate
• 1 Tbsp olive oil
• 1/2 c onion, chopped
• 2 cloves garlic, minced
• 2 small jalapeños, minced
• 2 medium oranges, juiced
• 1 (14 oz) can whole berry cranberry sauce
• 1 large pomegranate
• 1/2 tsp apple cider vinegar
• 1/2 tsp tarragon
• 1 lime, juice only

Directions:

1. Over a medium bowl, cut pomegranate in half. Save the juice and fleshy seeds (arils) to the bowl. Discard the white connective tissue and shell. Set aside.
2. Heat large skillet on medium setting.
3. Add onions; sauté 3 minutes. Add garlic and jalapeños; sauté another minute.
4. Add orange juice, cranberry sauce, pomegranate juice/arils, vinegar, tarragon, and lime juice.
5. Bring to simmer, reduce heat to low. Simmer 3 minutes.
6. Cool, then place in covered container and refrigerate until served.