Perfect Pomegranate Cranberry Sauce Recipes

HOLIDAY CRANBERRY-POMEGRANATE SAUCE

Steps:

• Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
• Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.

PERFECT POMEGRANATE CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
• Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
• Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

CRANBERRY POMEGRANATE SAUCE

Steps:

• 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.

PERFECT CRANBERRY SAUCE

Steps:

• Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.

PERFECT CRANBERRY SAUCE

Steps:

• Empty cranberries into a saucepan and transfer 1/2 cup to a small bowl.
• Add sugar, orange or lemon zest, and water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes.
• Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
• Reduce the heat to low and stir in the reserved cranberries.
• Add sugar, salt, and pepper to taste and cool to room temperature before serving.

POMEGRANATE CRANBERRY SAUCE/RELISH

Steps:

• Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.