Pomegranate Compote:
In a small saucepan combine 1/3 cup dry red wine or pomegranate juice and 1/3 cup sugar. Bring to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, about 3 minutes or until slightly reduced and syrupy. Remove from heat; let cool completely. In a small bowl combine 1/2 cup pomegranate seeds and 1/4 cup fresh orange sections, chopped. Pour syrup over pomegranate seed mixture. Stir in 2 teaspoons lemon juice.
