Cranberry Pomegranate Compote

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.

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Cranberry Pomegranate Compote with Crystallized Ginger and Fuji Apple

Makes about 4 cups

Ingredients

  • *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

Instructions

  • 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.

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