I’m so sad I didn’t take a picture of this because it was gorgeous, with it’s deep, vibrant red colour. It tasted fantastic, and the addition of pomegranates were a nice chance from plain cranberry sauce.
250g/9oz fresh or frozen cranberries (I used fresh)
85g/3oz demerara sugar
1 whole pomegranate, deseeded
Tip all the ingredients into a pan and stir well to combine. Bring to the boil, then reduce the heat and simmer until the cranberries start popping (about 5 mins for fresh cranberries or 8-10 mins for frozen) and turn into a runny sace. Leave to cool before serving. Can be made up to 2 days ahead, or frozen for up to 3 months.
To de-seed the pomegranate:
Score around the middle of the pomegranate and gently pull the two sides apart. Gently stretch one of the halves to loosen the seeds a little. Place a large bowl in the sink. With the seeds facing the palm of your hand (and your hand placed over the bowl), take a wooden spoon and whack the outside of the pomegranate, causing the seeds to spill into your hand/bowl. Turn the pomegranate every couple of whacks. Continue until all of the seeds are free. Repeat with the other half. Fill the bowl with water. Pomegranate seeds will sink, while and pith from the fruit which came loose will float. Skim the pith off the top of the water and discard. Strain the seeds.
This recipe was modified from bbcgoodfood.com, where they call for 100ml of pomegranate juice instead of the actual seeds. I think the seeds made all the difference, and elevated the cranberry sauce to another level!
I borrowed the picture from this website as it looked similar to my dish.Pin It