The beauty of the pomegranate is more than skin deep. The inside reveals a treasure trove of juicy seeds as healthful as they are delicious. Pomegranates are rich with powerful antioxidants that medical research suggests may combat heart disease and cancer. Discover the pomegranate this holiday as food, drink, centerpieces, and door hangers.

LET IT GLOW The burgundy hue of a pomegranate creates a glamorous focal point in this easy holiday centerpiece. Stand twiggy branches in a glass vase and hang shiny silver ornaments. Fill the vase with additional ornaments to anchor the branches. Fresh and contemporary, this pomegranate centerpiece will still be shining weeks from now. POLISHED BEAUTY For an instant centerpiece, group candlesticks of all sizes. Perch a pomegranate on a pedestal candlestick for a burst of color.

Crimson Sipper
PREP 20 min. COOK 10 min. CHILL 4 hr.

INGREDIENTS
2 pints pomegranate juice
1 cups sugar
12 fresh sage leaves, lightly crushed
2 2 -inch strips lemon peel
1 cup lemon juice
1 750-ml. bottle dry (brut) sparkling wine or club soda, chilled

PREPARATION
1. In a saucepan heat juice, sugar, sage leaves, and lemon peel to boiling; stir to dissolve sugar. Reduce heat: simmer, uncovered for 10 minutes. Remove from heat; stir in lemon juice. Transfer to glass container; cover and refrigerate 4 hours or up to 1 week.
2. To serve, discard sage and lemon peel. Fill 6-ounce glasses with ice, halfway with juice, then add 1/4 cup wine. Stir, add fresh sage leaves. Makes 12 (6-ounce) servings.

EACH SERVING 205 cal, 0 g fat, 0 mg chol, 7 mg sodium, 41 g carbo, 0 g fiber, 0 g pro.

Pomegranate-Pepper Preserves
PREP 20 min. COOK 25 min.

INGREDIENTS
1/2 cup pomegranate juice
1 1/2 cups pomegranate seeds (1 large pomegranate)
1 1/4 cups granulated sugar
1 medium tart cooking apple, cored and chopped
1/2 to 1 tsp. crushed red pepper

PREPARATION
1. In a saucepan heat pomegranate juice to boiling; reduce heat. Simmer 3 to 5 minutes or until reduced to 1/4 cup. Add remaining ingredients; return to boiling. Reduce heat. Boil gently, uncovered, for 20 to 25 minutes, stirring occasionally, until liquid portion is consistency of honey (mixture will thicken as it cooks). Remove pan from heat; cool completely. Transfer preserves to a covered container; refrigerate up to 1 month. Makes 1 ½ cups (twelve 2-tablespoon servings).

EACH SERVING 98cal, 1mg sodium, 25g carbo.