Thursday, November 25, 2010

Pomegranate-Cranberry Sauce

3/4 cup sugar
2 pomegranate's worth of seeds
2 lbs. fresh cranberries
1/2 cup orange juice

Cut pomegranates and take out the seeds. I expedite this process by submerging the quartered pomegranates under water in a large bowl. The white fleshy stuff floats to the top, separating itself, this way.

Pour washed cranberries into a large pot then sprinkle sugar over them. Shake a bit so the sugar coats the cranberries. Pour orange juice into the mix. Turn on medium heat and stir every once in a while until you hear the cranberries begin to pop. I like the cranberries to remain mostly intact, so I don't cook for much longer, but if you like it a bit more saucy, cook until it becomes your desired consistency. Add the pomegranate seeds once you take the sauce off the heat (or let each person put them in themselves). You can eat it hot or chill it for a few hours (or overnight).

I'm still looking for a solution to the pomegranate seed problem within the jewel... Something to ponder and experiment with this year, I guess. Any suggestions? I may try cutting just the tips (the part containing the actual seed) from the jewels, but we'll see if that pops them or not.

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