Cranberry Pomegranate Compote with Fuji Apples, Raisins and Crystallized Ginger

By • November 3, 2009 • 3 Comments

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Author Notes: I'm always a bit sad that it seems to take so much sugar to make cranberry sauce taste good, so I came up with this delicious mostly fruit-sweetened version. I love the flavor of pomegranate and l enjoy finding new ways to use it in the kitchen; I think it works here without undermining the flavor of the cranberries, which remains tart and very fresh.WinnieAb

Serves about 4 cups

  • 1 12 oz. package of fresh cranberries
  • 1 cup pomegranate juice
  • 2 tablespoons pomegranate molasses
  • 1/4 cup crystallized ginger, chopped
  • 1/2 cup raisins
  • 1 Fuji (or other crisp and sweet) apple, diced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh pomegranate arils
  1. 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.
  2. Add pomegranate molasses, ginger, raisins, apple, cinnamon and vanilla extract. Mix well and continue to cook over low heat for 5 more minutes.
  3. Remove from the heat and allow to cool completely before mixing in the fresh pomegranate arils.
Jump to Comments (3)

Tags: Holidays, seasonal

Comments (3) Questions (0)


almost 5 years ago coffeefoodwritergirl

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!


over 5 years ago Food Blogga

I 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!


over 5 years ago Oui, Chef

This sounds great. I love the idea of the fresh arils adding their juicy pop to the dish.