“This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.” - by Carolyn Bunkley
Ingredients
Adjust Servings
Original recipe yields 5 cups
Directions
- Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
- Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
- Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.
Nutrition
Amount Per Serving (24 total)
- Calories
- 150 cal
- 7%
- Fat
- 3.7 g
- 6%
- Carbs
- 30.5 g
- 10%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"This recipe was just delightful on pork. The sugars caramelized to make a fruitful glaze on my pork roast. It freezes well, so it is worth the time it takes to make it. It makes a good cheesecake to..." See morepping as well."
daleka
"I'd probably give my own version of this recipe 4 stars but I changed a lot of the ingredients. I used orange juice instead of pomegranate, added the juice and zest of 1 lime, about a tbs of Grand Mar..." See morenier, omitted the apple, and didn't use the pecans. I attempted to boil the pomegranate for a while, which did make it a little easier to take out the seeds. I didn't bother straining any of it because I don't mind pomegranate seeds. Either way, it was a nice twist on the classic cranberry sauce and perfect with turkey and potatoes, and could work as a dessert sauce too."
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