Cranberry Pomegranate and Cranberry Orange Pomegranate Sauce
Posted Nov 23 2010 12:09am
Actually I am not a huge fan of cranberry sauce. Correction. I am not a huge fan of homemade cranberry sauce. On the other hand. (and please don't 'puh-shahhhh' me) I am a huge fan of canned cranberry sauce. Not just any kind. The jellied kind.
I know, I know... it's like a giant gelatinous cranberry colored blob in the shape of the can that it's been sitting in, but for some reason I just like it. I like it plain, I like it on toast, I like to slice it. I just do.
It's my one thing that isn't fresh, that is totally processed that I just love. When I was pregnant you couldn't keep me away from it... some people do fast food. I do jellied cranberry sauce in a can.
So when I saw the giant bag of cranberries at the store I was less than enthused. BUT in the name of the blog (and all the pomegranates I have been dilligently de-seeding and giving purpose to) I thought I should give homemade cranberry sauce a go. For the first time.
It is Thanksgiving after all and I should be giving thanks to real cranberries right along with the jellied 'can shaped' variety. Turns out it's pretty darn easy. As easy as can be, actually.
And, as miracles go, I actually liked my cranberry sauce! Like, really! It had a delectable fresh cranberry bite along with a lovely saucy cranberry pom (and cranberry orange pom in the other one) vs. some that I have had that feel and taste like raw cranberries put through the cuisinart. Blech.
As the title shows, I did make two versions: a lovely cranberry pomegranate and a sassy cranberry orange pomegrante. Both were equally delicious in different ways. I couldn't not post both so I decided to go ahead and post both... ha!
Enjoy and stay tuned because my tofurky is pressing in the refrigerator as I write. Oh yes. Wait... you didn't think I was going to leave you hanging did you? Really? No, I wouldn't do that. One tofurky, coming up.
1/2 cup Pom Wonderful pomegranate juice
1/2 cup orange juice
1/4 cup sugar
1/2 teaspoon mace
1 teaspoon cinnamon
1 teaspoon orange zest, plus some for garnish
4 cups fresh cranberries
2 cups fresh pomegranate arils Do:
In a large-ish pot, combine pomegranate juice, orange juice and sugar and heat over medium heat until sugar is melted.
Add mace, cinnamon and cranberries and stir to combine. Let cook on medium for about 10-15 minutes until most of your cranberries are popped*. About 10-15 minutes.
Add pomegranate arils, stir and let cook another 5 minutes.
Turn off heat, add orange zest and cover. Let sit covered for about another 10-15 minutes then remove lid, stir and let cool. Serve:
Garnish with a little more orange zest and serve!
Goes great with everything. It's tangy and sweet, the texture is perfect and versatile enough for all the Thanksgiving classics or every day standards like toast or oatmeal.