Cast Iron

Cranberry Pomegranate Compote with Fuji Apples, Raisins and Crystallized Ginger

November  3, 2009
4 Ratings
  • Serves about 4 cups
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

What You'll Need
  • 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.
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    Oui, Chef
I grew up in a restaurant family (my parents owned the now closed Quilted Giraffe in NYC) and I've always loved to cook. My interest in the connection between food and health led me to pursue a graduate degree in naturopathic medicine. I don't practice medicine anymore; I have a blog called Healthy Green Kitchen that I started in May of 2009 and I wrote a book called One Simple Change that will be published in January, 2014. I live in upstate New York with my family and many pets.

3 Reviews

coffeefoodwrite April 2, 2010
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!
Food B. November 6, 2009
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!
Oui, C. November 3, 2009
This sounds great. I love the idea of the fresh arils adding their juicy pop to the dish.