by WinnieAb
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WinnieAb's Notes:
Expand1 12 oz. package of fresh cranberries Ask a question about this ingredient
1 cup pomegranate juice Ask a question about this ingredient
2 tablespoons pomegranate molasses Ask a question about this ingredient
1/4 cup crystallized ginger, chopped Ask a question about this ingredient
1/2 cup raisins Ask a question about this ingredient
1 Fuji (or other crisp and sweet) apple, diced Ask a question about this ingredient
1/2 teaspoon ground cinnamon Ask a question about this ingredient
1/2 teaspoon vanilla extract Ask a question about this ingredient
1 cup fresh pomegranate arils Ask a question about this ingredient
Put the cranberries and pomegranate juice in a cast-iron skillet over medium-high heat. Bring to a boil, then reduce heat to simmer and cook for 5 minutes.
Ask a question about this stepAdd pomegranate molasses, ginger, raisins, apple, cinnamon and vanilla extract. Mix well and continue to cook over low heat for 5 more minutes.
Ask a question about this stepRemove from the heat and allow to cool completely before mixing in the fresh pomegranate arils.
Ask a question about this stepI made a cranberry sauce with pomegranate last year and loved it. But I didn't use crystallized ginger. That must really add a burst of flavor!
This sounds great. I love the idea of the fresh arils adding their juicy pop to the dish.
Nozlee is the Assistant Editor of Food52.
This looks so good -- and I love the way you've found a way to reduce the sugar. I am looking forward to trying it -- I always find the sugar quotient in most fresh cranberry sauces so overwhelming, but the price paid for fresh cranberries. Thanks!