Cranberry Pomegranate Sauce
Try this tart and tangy cranberry pomegranate sauce with your next holiday dinner, over biscuits, or even in a sandwich.
In a small bowl collect all the pomegranate seeds from two pomegranates. (See our blog post for tips and tricks). Set aside.
In a medium saucepan on medium-high heat, bring the pomegranate juice, sugar, lemon juice, lemon zest and salt to a boil. Reduce heat to medium-low and slowly simmer until some of the liquid is reduced, about 20-30 minutes. Add the pomegranate seeds and continue to simmer, about another 10 minutes.
Meanwhile, peel, core and dice the apples into small dice and set aside.
Strain the pomegranate juice and seeds through a fine mesh sieve into a large bowl, making sure to press all the juice out of the pomegranate seeds. Then pour the juice back into the saucepan and bring to a boil again.
Add the cranberries to the pomegranate juice and bring to a boil, then reduce heat to medium and simmer for 8-10 minutes. Add the apples and a pinch of cinnamon. Cook until the apples are tender, about another 8-10 minutes.
Pour into a serving dish and serve warm or chill and serve cold.
Perfect by itself, over biscuits, or even in your favorite sandwich.
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