Cranberry-Pomegranate sauce

What do you do if your mother gives you a bagful of fresh cranberries? Your mother doesn’t randomly give you foodstuffs, you say? Hm, weird. Well, mine regularly raids her fridge and stuffs paper bags full of produce and condiments, then forces them upon me as I try to sneak out the door.  On the downside, this often results in my own fridge being crammed full of stuff I would never normally buy myself (mom loves to peruse Asian markets for things she does not know how to pronounce nor prepare). On the plus side, that stuff sometimes results in my trying out a recipe that I would not normally try. Such as this cranberry-pomegranate sauce/jam. (It’s also how buckwheat got re-introduced to my regular diet after having been forgotten for some years, but that’s another post!)

Cranberry-Pomegranate Sauce

4 cups fresh cranberries (this is how much I had – it resulted in about two cups of the finished product – if you are using more cranberries, then please adjust the other ingredients accordingly)

1/2 cup fresh pomegranate seeds

1/3 granulated sugar

Zest and juice of 1/2 lemon

1/2 teaspoon cinnamon powder

1/3 cup water

Combine all ingredients in a sauce pan on medium heat, cover and bring to a boil, then let simmer for about a half an hour or until the cranberries have turned soft, mushy and a bit frothy. Give the mixture a good stir, then strain, while mashing down with a large spoon. This will remove any pomegranate seeds and any chewy cranberry skins from the sauce. You’re done!! Now you can pour the sauce on your turkey, your ice cream, your cheesecake, or just eat the sweet and tart goodness with a spoon – nobody would blame you!

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2 Responses to Cranberry-Pomegranate sauce

  1. sameerc19 says:

    I want it right now 🙂

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