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Cranberry Pomegranate Sauce
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Tangy cranberry-pomegranate sauce, perfect for poultry or dessert trifle. Simmer pomegranate seeds separately, then combine for a flavorful twist.
Ingredients:
  • 2 large tart apples
  • 2 pomegranates, peeled and seeds separated
  • 1 (16 fl oz) bottle pomegranate juice
  • 2 cups white sugar
  • 2 large oranges
  • 2 (12 ounce) bags fresh cranberries, rinsed and sorted
  • 1 cup pecans, chopped
Instructions:
  • Combine apple peelings, cores, pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar in a small saucepan. Boil, then simmer for 30 minutes.
  • Dice the peeled apples and transfer to a large saucepan. Finely chop the zest from half of an orange and add it to the apples. Peel the oranges, roughly chop them, and add to the pan with cranberries, remaining orange juice, and sugar. Bring to a boil, then lower the heat to simmer and cook for 30 minutes.
  • Take the small pan off the heat, strain the juice into a larger pan. Let the solids cool a bit, then strain them through a sieve to remove seeds and peels. Add the remaining pulp to the larger pan. If you like, mix in nuts. Cook for an additional 10 minutes. Serve warm, at room temperature, or chilled.

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