Cranberry-Pomegranate Sauce


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Chef: Quinn Emmett

Serves: 6


So this is really, really good. The pomegranate adds some tart flavor to traditional cranberry. Make sure to buy pomegranate seeds and not pomegranates, expecting to seed them, because that is a hugenormous pain in the ass. Don't be a hero. For a decent sized crowd, double the recipe. 2009 Turkey Day.


1 1/2 lb(s) fresh or frozen cranberries (about 6 cups)
2 cup sugar
1 cup pomegranate juice
2 cup fresh pomegranate seeds

In a medium saucepan, combine the cranberries with the sugar and pomegranate juice.
Bring to a summer and cook over moderate heat, stirring occasionally, until most of the cranberries have exploded, about 10 minutes.
Scrape the cranberry sauce into a medium bowl and let stand until cool - about 2 hours.
Fold in the pomegranate seeds and serve the sauce chilled.
Can be refrigerated for about 2 weeks.
Fold seeds just before serving.