Cooking with pomegranates on Thanksgiving

Cranberries are a staple part of every Thanksgiving meal. But if you want to switch it up this year, there is an alternative with pomegranates.

Tony Stallone with Peapod came into our ABC 7 Eyewitness News studio to show us recipes for pomegranate turkey gravy, pomegranate reduction with roasted Brussel sprouts and sweet potatoes, and pomegranate guacamole.

Tony's Recipes:

1. Guacamole

Ingredients:

1/2 cup arils from pomegranates

2 ripe avocados, skin and pit removed

Juice of 1 lime

2 tablespoons of red onion, finely chopped

1 tablespoon cilantro chopped

1 large jalapeno chili, deseeded and finely chopped

1 garlic clove, minced

Kosher salt and pepper to taste

Tortilla chips or pita chips

Preparation:

1. Prepare fresh pomegranate arils, if necessary.

2. In a medium-sized mixing bowl, mash the avocado and mix in lime juice, red onion, jalapeno, cilantro and garlic. Season to taste with salt and pepper.

3. Stir in the arils, reserve a few to sprinkle on top for festive appearance.

4. Serve with tortilla or pita chips.

2. Pomegranate sauce

Ingredients:

3 tablespoons of butter

6 shallots, finely sliced

1 teaspoon minced garlic

1 tablespoon whole black peppercorns

1 cup port wine

6 cups chicken stock

2 cups pomegranate juice

Salt and pepper

Preparation:

1. In large saucepan, melt butter. Add sliced shallots and peppercorns; saute over low heat.

2. Add wine, chicken stock and pomegranate juice, and simmer until reduced by half.

3. Season with salt and pepper.

3. Roasted vegetables with pomegranate glaze

Ingredients:

2 cups Brussel sprouts, trimmed and cut in halves

2 cups sweet potatoes, peeled and diced into 3/4 inch cubes

1 cup shallots, peeled

2 tablespoons canola oil

Salt and pepper

Arils from 1 pomegranate

2 tablespoons pomegranate glaze (see recipe below) pomegranate molasses

Preparation:

1. Preheat oven to 400 degrees.

2. Toss vegetables together with canola oil, spread out on cookie sheet and sprinkle with salt and pepper.

3. Roast for 30-40 minutes or until tender.

4. Transfer vegetables to serving bowl and toss with glaze or pomegranate molasses.

4. Pomegranate glaze:

Ingredients:

1 cup pomegranate juice

1 teaspoon thinly sliced fresh ginger

2 tablespoons sugar

Preparation:

Place above ingredients in small saucepan. Over low heat, simmer until reduced by half.