Any type of onion will work for this chile-and-pomegranate-infused jam. Spread crostini with goat cheese and top with the spicy-sweet jam for a quick appetizer or tuck some into a steak taco. If you're a fan of spicy foods, use the full amount of ancho chiles.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2008




Ingredient Checklist


Instructions Checklist
  • Place chiles in a small dry saucepan over medium heat. Cook, stirring occasionally, until fragrant, about 2 minutes. Add pomegranate juice and bring to a boil; cover and remove from the heat. Let stand for 20 minutes. Transfer to a food processor or blender and puree until smooth.

  • Meanwhile, heat oil in a large skillet over medium-high heat. Reduce heat to medium-low, add onions and cook until very soft and lightly browned, about 30 minutes. Add sugar and vinegar and cook until the sugar dissolves, about 1 minute. Increase heat to medium;

  • add the chile puree and cook, stirring occasionally, until thickened, about 4 minutes. Stir in salt.


Make Ahead Tip: Cover and refrigerate for up to 1 week.

Kitchen Tip: Onions contain a volatile compound called lachrymator that reacts with the fluid in your eyes and makes them water. To chop them without crying, try wearing goggles, burning a candle nearby or cutting them under cold water. To mellow the bite of a raw onion, soak it for an hour in 1 cup cold water, 1/4 cup vinegar and 1/2 teaspoon salt and then rinse thoroughly.

Nutrition Facts

20 calories; protein 0.3g 1% DV; carbohydrates 2.8g 1% DV; exchange other carbs; dietary fiber 0.4g 2% DV; sugars 1.7g; fat 1g 2% DV; saturated fat 0.1g 1% DV; cholesterolmg; vitamin a iu 217.3IU 4% DV; vitamin c 0.7mg 1% DV; folate 2.5mcg 1% DV; calcium 4.3mg; iron 0.2mg 1% DV; magnesium 2.2mg 1% DV; potassium 39.7mg 1% DV; sodium 38.2mg 2% DV; thiaminmg 1% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 2
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Rating: 5 stars
really good with chicken any kind Read More
Rating: 5 stars
This looked and sounded so good that I made a triple batch of it tie first time out. It was worth the extra time peeling and slicing all those onions. I will be giving this out as holiday gifts for sure. My first try with it was to have it on a baguette with goat cheese and the jam. Perfect! Oh... I could not find dried ancho chiles at my local market. So I used 2 teaspoons of achiote paste. Keep in mind this was with SIX pounds of onions not two pounds. The result was a spice that was present but not too hot. Read More