November 20, 2009

Cranberry-Pomegranate Sauce

12 oz fresh cranberries
1/2 cup pomegranate arils
1/2 cup light brown sugar
1 cup pomegranate juice
1/4 cup water
3 tablespoons lemon juice
zest of one lemon

Place the cranberries, pomegranate arils, water, juices, sugar, and zest in a medium saucepan and, stirring occasionally, cook for 20 minutes over medium high heat to reduce and thicken. Remove from heat. Serve hot or cold.

My thoughts:
As I am sure you can tell, we are cranberry sauce fans. I am always trying to think of a new variation. I was more than pleased at how this one turned out. I wasn't sure what would happen to the pomegranate seeds (the cranberry seeds, of course, pop) but they reacted to cooking in the best possible way; they stayed whole and provided explosive bits of flavor. The seeds inside softened enough that they weren't terribly crunchy or intrusive, which had been a bit of a concern. While I love eating pomegranate seeds out of hand, a hard bit isn't expected in cranberry sauce. A welcome addition to our cranberry sauce rotation: fresh, sweet-tart and intensely fruity.