Pomegranate Glazed Chorizo

You won’t be able to go back to plain ol’ cranberry sauce after trying this addictive sweet and salty side dish.

  • Servings 8
  • 30
  • Easy

Recipe

Ingredients

  • 2 pkg. of Dry Chorizo, in slices
  • 1/3 cup Pomegranate Molasses
  • ¼ cup fresh Pomegranate Seeds
  • 3/4 cup Extra-Virgin Olive Oil
  • 10 Garlic Cloves, minced
  • 1 can Chickpeas
  • 1 sprig Mint
  • 1 tsp. Dried Rosemary
  • ⅓ cup Sherry
  • Kosher salt
  • Freshly ground pepper

Directions

  1. In a large bowl, whisk the olive oil with the garlic, pomegranate molasses, mint, rosemary, 2 tsp. of salt and a generous pinch of pepper.
  2. Add the chorizo and turn to coat with the pomegranate glaze; let stand at room temperature for 10 minutes.
  3. Option – you can let it continue resting for another 20 minutes or you can add to a small saucepan and cook on med-high heat until wine is reduced down by ½.
  4. Let cool and enjoy at room temperature.

Pro Tips

To make a vegetarian version of this dish, omit the chorizo and replace with one tablespoon of smoked paprika powder.

icon

Carnitas Potato Skins

These mouthwatering potato skins are a perfect mid-week snack, and easy to make!

icon

Fiesta Pasta Salad

Looking for a comfort yet festive dish to welcome the new season? Fall back with our guest Chef Alejandra Schrader Fiesta Pasta Salad!

Join our table

Subscribe to our Newsletter

Have no product in the cart!