1cup(170g) pomegranate seeds/arils (frozen or fresh)
Add the pomegranate arils/seeds, sugar and orange juice to a pot, stir and bring to the boil. Allow it to boil gently for about 5 minutes, stirring often.
Reduce the heat to low and let it simmer and bubble for a further 5 minutes.Note: The pomegranate compote will thicken further as it cools.
Serve warm or allow to cool and store in a sterilised jar in the fridge for up to 5 days (or freeze for up to 2 months).
If using whole pomegranates, I find the easiest way is to remove the seeds in a bowl of water. Otherwise it can be messy and pomegranate juice can stain (as I’ve learned from experience). Cut the crown out (the round bit that pokes out), the cut down into 4 or 8 wedges. In a bowl full of water, use your hands to gently pull the arils out of the wedges. Remove all the white pith and the arils should all sink to the bottom of the bowl. Discard the casing and pith.Make sure your jars are completely sterilized before adding in compote and sealing with a lid.If you’re freezing the compote, use a freezer safe bag instead of a jar to allow room for it to expand while freezing.It’s important that the compote comes to a boil completely to make sure the natural thickening agents in the fruit release to help turn it into a spreadable sauce once cooled.If you want it extra thick, stir half a teaspoon of cornstarch into a tablespoon of water, then stir it into the compote and cook for a further minute. It should be thick enough without this stage though, and it thickens more as it cools.Serving suggestions: Use it to top a fluffy Vegan Waffles.Serve in a dish on a charcuterie-style Pancake Board.Dollop onto some of these Pancake Ideas.Pairs well with these Blackberry PancakesSpread on top of Cinnamon French Toast.Dollop onto Vegan Cheesecake.