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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
- 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.
- Add pomegranate molasses, ginger, raisins, apple, cinnamon and vanilla extract. Mix well and continue to cook over low heat for 5 more minutes.
- Remove from the heat and allow to cool completely before mixing in the fresh pomegranate arils.
- This recipe was entered in the contest for Your Best Cranberry Sauce