Gourmet Galley for Oct. 29, 2009

• By CORINNE COOK
• Advocate Food writer
• Published: Oct 29, 2009

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This fall-inspired glaze caught my eye because I had just bought a bottle of pomegranate juice.

Studies show that we should be incorporating this flavorful juice in meals because of its rich antioxidant properties that help us maintain and promote good cardiovascular health. The pomegranate juice combined with apple, fresh ginger, vinegar and spices quickly makes a unique relish-type condiment for baked chicken.

The recipe calls for maple syrup, but I used Louisiana cane syrup instead. By itself, the glaze is pungent and strong, but served over the chicken it was delicious, and my two guests liked it. At first it reminded me of mincemeat my mother served during the holidays. It does “dress up” baked chicken, and I will serve it with baked pork next time. It’s a nice change for this time of year.