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Cranberry Pomegranate Sauce

Posted Nov 15 2010 12:00am

The last few days have been dedicated to spending quality time with my sister. She’s visiting from New Jersey.

No joke, my abs were sore from sharing so many laughs with her. It’s been a long time since we’ve had such special bonding time together. I don’t know when the next time will be, or even if they’ll be a next time. All I know is I don’t want it to end. {Sigh}.

On Saturday, I took her to the farmers’ market in Saratoga. Here are a few goods we spotted:

peppers and gourds…

drip coffee dripping…my sis is a coffee fanatic!

drip coffee brewing…

squash and gourd galore, vine tomatoes…

Like a few other foods, pomegranates are not something we’re accustomed to, being East Coasters and all. After being intimidated by the fruit for some time now, I decided it was time to experiment. I bought a pomegranate.

The woman selling pomegranates graciously recommended I quarter the fruit and soak it in water for several minutes. Then, I should separate the seed casings, called arils, from the pulp inside the bowl of water. The reason for using this technique is because it helps loosen the flesh and seeds - the arils will sink to the bottom of the bowl and the pulp pieces will rise. I found the technique particularly useful because it lessened my chances of coloring my kitchen counters and walls crimson red.

I started this blog last fall and one of my first recipes was a basic cranberry sauce. Although this sauce is tasty, I wanted to jazz it up a little. I thought pomegranates would be a wonderful addition to traditional cranberry sauce -they offer such beautiful color and distinct taste. I also thought hazelnuts would be a nice change from walnuts.

Hope you like my cranberry sauce recipe makeover :)

1/3 cup sherry
1/4 cup water
1/2 brown rice syrup
1/2 cup brown sugar
12 oz. cranberries, fresh
Seeds of 1 pomegranate
3/4 cup hazelnuts, finely chopped
2 cinnamon sticks
pinch of nutmeg

Add sherry, water, syrup, and brown sugar to a saucepan and bring to a boil. Lower heat to medium low and add cranberries, pomegranate seeds, hazelnuts, cinnamon sticks, and pinch of nutmeg. Simmer for about for 20-25 minutes, or until cranberries have popped, stirring often. Transfer to a bowl and chill overnight. Remove cinnamon sticks before serving. Enjoy!

Serves 8-10.

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