Thursday, December 30, 2010

Peach Pomegranate Cranberry Sauce

This is a simple yet unusual twist on cranberry sauce that has become our favorite.  If you like cranberry sauce, you can have a lot of fun trying different combinations of fruit, juices, and vegetables.

INGREDIENTS:

4 cups cranberries (one 4 oz bag)
2 cups of peaches, cut into chunks (frozen work fine)
1/4 cup pure pomegranate juice
1/4 cup honey (or to taste)

METHOD:

Combine all ingredients in a heavy-bottomed saucepan and bring to medium heat.

Continue to heat, stirring occasionally, until mixture has simmered long enough for the cranberries to pop, about 20-30 minutes.  The mixture should thicken as it simmers- if it gets too thick, or begins to scorch, you can add more pomegranate juice. 
at

3 comments:

  1. TeriJanuary 5, 2011 at 11:34 AM

    Sierra,

    This sounds awesome! You've been posting some tasty-looking dishes! I can't wait until I can start adding in nuts and fruit again.

    ReplyDelete
  2. OdddlycrunchyDecember 6, 2011 at 6:04 PM

    I just put about half a bag of fresh cranberries in my small food processor with a handful of dates and whizzed them smooth. It was a great cranberry sauce for Thanksgiving! And raw, too.

    ReplyDelete
  3. Thea ZebraMamaDecember 7, 2011 at 11:00 PM

    Great idea, thanks for sharing!

    ReplyDelete