Actually I am preparing white cabbage (not savoy cabbage, mind you) with orange juice, apples, red fruits (dried curranst and cranberries) and raisins. It is a Xmas recipe that I got on a Scandinavian site.
Pomegranates give a tangy flavor and they are often present in Mediterranean recipes. In our climate they are quite common and considered jewels like you do
, and also jewel bearers (proactive of abundance in general). One usually keeps a handful of the raw seeds for decoration, a handful for the cooking and the rest is squeezed for a juice to be used in the recipe.
Wikipedia has a nice
page for it (that is now in full season, here).
Too sweet? Yes. We must avoid that danger, absolutely. And always keep in mind that as the Weavers' song says only kisses can be sweeter than, as they like.