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