I’m always a bit sad that it seems to take so much sugar to make cranberry sauce taste good, so I came up with this delicious mostly fruit-sweetened version. I love the flavor of pomegranate so I’ve used it in three different ways in this low sugar cranberry sauce: pomegranate juice, pomegranate molasses, and fresh pomegranate arils.
Cranberry Pomegranate Compote with Crystallized Ginger and Fuji Apple
Makes about 4 cups
*one 12 oz. package of fresh cranberries
*1 cup pomegranate juice (I use POM Wonderful)
*2 tablespoons pomegranate molasses (available at Middle Eastern markets and natural food stores)
*1/4 cup crystallized ginger, chopped
*1/2 cup raisins
*1 Fuji (or other crisp and sweet) apple, diced
*1/2 teaspoon ground cinnamon
*1/2 teaspoon vanilla extract
*1 cup fresh pomegranate arils
1. Put the cranberries and pomegranate juice in a cast-iron skillet over medium-high heat. Bring to a boil, then reduce heat to simmer and cook for 5 minutes.
2. Add pomegranate molasses, ginger, raisins, apple, cinnamon and vanilla extract. Mix well and continue to cook for about 5 more minutes.
3. Remove from the heat and allow to cool completely before add the fresh pomegranate arils.