Cranberry Pomegranate Compote with Fuji Apples, Raisins and Crystallized Ginger

By WinnieAb
November 3, 2009
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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.


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.

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