POMEGRANATE CRANBERRY RELISH
I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.
Provided by Taste of Home
Time 50m
Yield 2-1/2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.
Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY-POMEGRANATE SAUCE
Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.
Provided by Tara Parker-Pope
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
- Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 39 grams, TransFat 0 grams
CRANBERRY-POMEGRANATE RELISH
Pair this sweet and tangy relish with our Roast Turkey with Rosemary and Lemon. Use any leftovers as a sandwich spread or stirred into yogurt as a dip.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat oil over medium-high. Add shallot; cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, 10 minutes. Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.
Nutrition Facts : Calories 103 g, Fat 1 g, Fiber 1 g
HOLIDAY CRANBERRY-POMEGRANATE SAUCE
This is a wonderful variation on traditional cranberry sauce for your holiday dinners. It's very easy to make, and my family insists upon it every Thanksgiving and more! It is also a great base for a glaze on your Holiday Ham. For a summer cranberry salad, simply add sliced strawberries, mango, oranges, pineapple, or whatever strikes your fancy!
Provided by Alice C.
Categories Side Dish
Time 8h35m
Yield 24
Number Of Ingredients 7
Steps:
- Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
- Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.
Nutrition Facts : Calories 48.5 calories, Carbohydrate 12.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 10.8 g
POM CRANBERRY SAUCE
Steps:
- 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/3 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Prepare fresh pomegranate juice.* 3. In a medium saucepan combine the juice, water, cranberries, sugar, orange peel and cornstarch. 4. Bring mixture to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently. (If a thicker sauce is desired, simmer 10 minutes more.) 5. Remove from heat; stir in reserved arils. Cool 15 minutes; if not using right away, place in a tightly covered container and refrigerate for up to 1 week. *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. Nutrients Per Serving (1/4 cup): 174 calories, 0g protein, 43g carbohydrate, 0g total fat, 0mg cholesterol, 2mg sodium.
PERFECT CRANBERRY SAUCE
For the holidays, make this Perfect Cranberry Sauce recipe from Food Network Kitchen using fresh or frozen cranberries; kick it up with orange or lemon zest.
Provided by Food Network Kitchen
Categories side-dish
Time 37m
Number Of Ingredients 0
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste and cool to room temperature before serving.
CRANBERRY SAUCE
A Thanksgiving classic. Originally submitted to ThanksgivingRecipe.com.
Provided by Toni
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Yield 11
Number Of Ingredients 3
Steps:
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.3 g, Sodium 0.8 mg, Sugar 21.3 g
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