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.