Ingredients (9)
- 1 (16-ounce) bag fresh cranberries
- 1 2/3 cups granulated sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup pomegranate juice (optional)
- 1 cup water
- 1/2 cup golden raisins
- 1 medium apple, unpeeled and cored, medium dice
- 1/2 teaspoon lemon zest
- Calories227
- Fat0.18g
- Saturated fat0.03g
- Trans fat0.0g
- Carbs59.11g
- Fiber3.59g
- Sugar51.61g
- Protein0.61g
- Cholesterol
- Sodium4.45mg
- Nutritional Analysis per serving (8 servings) Powered by
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Cranberry sauce is so much more than jelled fruit that comes out of a can as is evident in this relish. Tannic pomegranate juice combines with crisp apples and sweet raisins for a tasty sauce that goes way beyond the Thanksgiving table.
Game plan: This sauce is best made at least 1 day ahead of time so the flavors can meld. It can be served at room temperature or warmed (which is the way we like it).
Instructions
- 1Combine cranberries, sugar, ginger, cloves, pomegranate juice (if using), and water in a medium saucepan over medium heat. Bring to a boil, then reduce heat to medium-low and simmer until most cranberries are broken up, about 20 minutes.
- 2Stir in raisins, apple, and lemon zest and continue simmering until thick, about 25 minutes. Remove from heat and let cool. Serve lukewarm or at room temperature.
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