Pom & Fruit Chutney

1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
2. Prepare fresh pomegranate juice.*
3. In a medium saucepan combine the juice, cranberries, cherries, raisins, onion, sugar, orange peel and cornstarch until well blended.
4. Bring mixture to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
5. Remove from heat; stir in pistachios and reserved arils.
6. Cool 15 minutes; if not using right away, place in a tightly covered container and refrigerate for up to 2 weeks.
*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Suggested Uses: Use this delectable condiment just as you would mango chutney-spoon over meats or poultry, on sandwiches, mix into rice pilaf, mix with vinaigrette dressing or mayonnaise for dips or salad dressings, or spoon over baked sweet potatoes or squash.
Nutrients Per Serving ( cup): 162 calories, 2g protein, 34g carbohydrate, 3g total fat (0g saturated), 0mg cholesterol, 3mg sodium.