Americans' appetite for pomegranates is growing, as evidenced a five-fold increase in acreage devoted to growing them. Of all the holidays in this country, none may be rich with tradition as Thanksgiving. The turkey stars. Bit players include stuffing, potatoes and buckets of gravy. Everything is seasoned to to taste, influenced by the flavorings and stuffings and side dishes served by your parents, their parents and your great-grandparents. Yet there comes a time when even the most resilient traditions deserve a second look. Perhaps this year you invite someone to share your Thanksgiving meal, a young couple overwhelmed by a new baby, a member of the armed services from a nearby base, an elderly neighbor. Perhaps you take a second look at your menu. Not suggesting the turkey step aside. We are only saying it may be time to consider adding another player to your meal's ingredient mix: pomegranates. They're in season now through January, impart bright flavor wherever they appear and are lovely to look at. We also seem to have a growing appetite for them, eating the seeds {arils} in salads and side dishes as well as sipping the juice and flavoring everything from ice cream to gum with it. Total U.S. acreage grew from 4,737 acres in 1997 to 24,517 in 2007, according to the U.S. Department of Agriculture. Try welcoming pomegranates to your table with a glaze for the turkey or as the tart note in a wild rice side dish. Among other recipes from a tequila sunrise {with pomegranate syrup} and a Pomegranate Jel-Low? {Unflavored gelatin, fresh juice and crunchy arils.} Yum..
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