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



  • 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


  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.


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