In a medium saucepan over medium heat add olive oil and shallots, cook until shallots are tender (4-6 minutes).
Stir in garlic and cook another minute.
Add red wine vinegar and sugar, when starts to boil reduce to simmer
In a blender or food processor combine apple and orange juice and blend until smooth
Add apple mixture, 1/2 of the pomegranate seeds and bring back to simmer until mixture thickens (15-20 minutes)
Remove from heat and add remaining pomegranate seed, nuts and mint.
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (30%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 16.1mg||1 %|
|Potassium 375.1mg||10 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 34.4g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 232
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