Monday, November 26, 2012

Homemade Cranberry Sauce with Pomegranates

I saw a cranberry sauce recipe here and decided to give this homemade cranberry sauce with pomegranates a try for Thanksgiving. It was tangy with a crunch from the pomegranate seeds.  M tried it, but preferred the canned cranberry sauce. 

For this side dish you'll need:
12 ounces fresh cranberries
1 apple, diced with the skin on
juice from orange (1/2 cup)
1/4 cup water
1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground ginger
honey, to taste
1/2 cup of  pomegranate seeds plus 1/4 cup for garnish (about one whole pomegranate)
orange zest
less than a shot of whiskey

1. Place washed cranberries, juice, apple, water, orange zest, and spices in a medium saucepan. Bring to a boil and add the whiskey.
2. Reduce heat to a simmer and cook for about 10 minutes. Don't be alarmed when cranberries pop and open. Add honey to taste and adjust spices if needed.
3. Add 1/2 cup of pomegranate seeds and gently stir them into the sauce. As this sauce cools it will continue to thicken.
4. Cool in the refrigerator.  When you're ready to serve, add the remaining 1/4 cup of pomegranate seeds.

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