Max La Rivière-Hedrick and Aïda Mollenkamp
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 at CHOW).
This was featured as part of our Fruits of Fall story.
- 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
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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