Simply put: Cut the pomegranate in half through the equator, hold a half cut side down in your hand over a dish or bowl, and whack it — firmly, confidently — with a wooden spoon. Really, that ...

PICK a ripe pomegranate free of cracks and bruises—the heavier it is, the juicier it will be. 2. SCORE the skin in half crosswise so the knife goes in about ⅛", just enough to pierce the skin.

To open a pomegranate this way, you'll need a bowl of water and a sharp, straight-edge knife. Slice off ¼ inch from the top of the pomegranate to expose the five to six sections containing the arils.

Bring pomegranate juice to a boil in a small saucepan over medium-high. Boil, undisturbed, until reduced by half, about 7 minutes. Remove from heat. Add sugar and 1 teaspoon salt; ...