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Recipe Detail Page
Chunky Cranberry & Pomegranate Sauce
Autumn 2014
This is a tart, refreshing change from jam-like cranberry sauces. An early “soft” apple such as Paula Red or McIntosh is necessary as these apples naturally form applesauce without much help from the cook.
Makes a generous 2 cups (500 mL)
1 large early apple such as Paula Red or McIntosh
3 cups (750 mL) cranberries, about 1 bag (300 g)
½ cup (125 mL) pomegranate juice
½ to ¾ cup (125 to 175 mL) granulated sugar
Generous pinch of finely ground black pepper
¼ cup (60 mL) pomegranate seeds
1 Peel, core and dice apple. Combine in a medium saucepan with cranberries, pomegranate juice and ½ cup (125 mL) sugar. Bring to a boil, reduce heat; cover and simmer 15 minutes. Stir in black pepper; cool. Taste; if too tart, stir in additional sugar, 1 tbsp (15 mL) at a time.
2 Covered and refrigerated, sauce keeps well for up to a week. Serve sprinkled with fresh pomegranate seeds.
Makes a generous 2 cups (500 mL)
