Cranberry Pomegranate Sauce Food

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CRANBERRY POMEGRANATE SAUCE



Cranberry Pomegranate Sauce image

This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.

Provided by Carolyn Bunkley

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h15m

Yield 24

Number Of Ingredients 7

2 large tart apples
2 pomegranates, peeled and seeds separated
1 (16 fl oz) bottle pomegranate juice
2 cups white sugar
2 large oranges
2 (12 ounce) bags fresh cranberries, rinsed and sorted
1 cup pecans, chopped

Steps:

  • Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
  • Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
  • Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

Nutrition Facts : Calories 150 calories, Carbohydrate 30.5 g, Fat 3.7 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 1.9 mg, Sugar 26.2 g

CRANBERRY-POMEGRANATE SAUCE



Cranberry-Pomegranate Sauce image

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

1 12-ounce bag fresh cranberries (organic ones taste sweeter)
1/2 cup pomegranate juice
1 whole pomegranate
3/4 cup vegan cane sugar
1 tablespoon local honey
Zest of 1 Meyer lemon
Pinch of sea salt
Pinch of clove powder

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 SAUCE



Cranberry-Pomegranate Sauce image

Cranberry and Pomegranate are two peas in a pod and make a spectacular sauce for turkey day! Really easy too. Cut pomegranates in half crosswise, hold cut side over a large bowl and tap the top of the fruit repeatedly with the back of a tablespoon. Seeds and juice will drop into bowl....magic! Make the cranberry sauce anhead of time and refrigerate, covered. Fold in the pomegranate seeds just before serving.

Provided by KathyP53

Categories     Berries

Time 2h15m

Yield 6 cups

Number Of Ingredients 4

1 1/2 lbs fresh cranberries (6 cups)
2 cups sugar
1 cup pomegranate juice
2 cups fresh pomegranate seeds

Steps:

  • In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes.
  • Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours.
  • Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

Nutrition Facts : Calories 383.6, Fat 0.9, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 97.6, Fiber 7.9, Sugar 84.5, Protein 1.5

ROASTED TURKEY BREAST WITH CREAMY GRAVY AND CRANBERRY POMEGRANATE SAUCE



Roasted Turkey Breast with Creamy Gravy and Cranberry Pomegranate Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 full or 2 split boneless skin-on turkey breasts
2 cloves garlic, grated or pasted
1 stick butter, softened
1/4 cup minced fresh herbs, such as parsley, chives, thyme and rosemary
1 tablespoon lemon juice
Salt and black pepper
One 12-ounce bag fresh cranberries
1 cup sugar
Pinch salt
1 cinnamon stick
1 strip orange rind
1 pomegranate
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
Salt and black pepper
1/3 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano
Steamed greens, for serving

Steps:

  • For the roasted turkey breast: Preheat the oven to 350 degrees F. Place the turkey on a baking rack over a baking sheet. Combine the garlic and softened butter with the herbs and lemon juice. Slather about 5 tablespoons of the garlic-herb butter over the turkey breast and sprinkle liberally with salt and pepper, reserving the remaining garlic-herb butter for the gravy. Roast the turkey 45 minutes.
  • For the cranberry pomegranate sauce: Meanwhile, place the cranberries in a medium saucepot with the sugar, salt, cinnamon stick, orange rind and 1 cup water. Bring to boil and cook until all the berries pop and the sauce thickens, about 15 minutes. Cool and remove the rind and cinnamon stick. Peel the pomegranate in a bowl of water, separating the seeds, and drain. Add the pomegranate seeds into the sauce.
  • For the creamy gravy: Right before serving the turkey, melt the remaining garlic-herb butter over medium heat in a saucepan. Whisk in the flour, followed by the stock, to thicken. Whisk in the Worcestershire and season with salt and pepper. Stir in the cream and cheese, and keep warm until ready to serve.
  • Slice the roasted turkey breast and serve with the room temperature sauce and warm gravy, with steamed greens on the side.
  • Cook's Note: If the turkey is a make-ahead meal, you will need an extra 1 cup stock for reheating. Place the turkey in a low baking dish with the extra 1 cup stock and loosely cover with foil. Reheat at 350 degrees F 20 to 25 minutes, then crisp up the skin under the broiler.
  • This recipe will result in leftovers for sandwiches.

CRANBERRY & POMEGRANATE SAUCE



Cranberry & pomegranate sauce image

Adding pomegranate juice takes this sauce to a different dimension, plus it's super-quick and easy to make ahead

Provided by Good Food team

Categories     Condiment

Time 15m

Number Of Ingredients 3

250g fresh or frozen cranberries
85g demerara sugar
100ml pomegranate juice

Steps:

  • 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 sauce. Leave to cool before serving.

Nutrition Facts : Calories 52 calories, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber

CRANBERRY POMEGRANATE TERRINE



Cranberry Pomegranate Terrine image

Provided by Food Network Kitchen

Time 1h25m

Yield 8 servings

Number Of Ingredients 8

1 8-ounce bag fresh cranberries
3/4 cup sugar
2 cups pure pomegranate juice
1 cinnamon stick
2 whole black peppercorns
2 large strips orange peel, white pith removed, plus strips of zest for garnish
Salt
3 packets (6 teaspoons) unflavored gelatin

Steps:

  • Pulse the cranberries and 1/4 cup sugar in a food processor until chunky and juicy, about 8 times. Set aside for 20 minutes to macerate.
  • Meanwhile, combine the remaining 1/2 cup sugar, 1 1/2 cups pomegranate juice, the cinnamon stick, peppercorns, orange peel and a pinch of salt in a saucepan over medium heat; simmer, stirring, until the sugar dissolves. Remove from the heat; let steep for 20 minutes. Discard the cinnamon, peppercorns and orange peel.
  • Place the remaining 1/2 cup pomegranate juice and 1/4 cup cold water in a bowl and sprinkle the gelatin on top. Set aside without stirring until the gelatin softens, about 5 minutes. Add the steeped pomegranate juice to the gelatin mixture and stir until the gelatin dissolves.
  • Spread a thin layer of the cranberry mixture in a 9-by-5-inch loaf pan; pour in enough of the pomegranate-gelatin mixture to cover (about 3/4 cup). Refrigerate until just beginning to set, about 30 minutes. Meanwhile, stir the remaining cranberries into the remaining gelatin mixture and set aside, unrefrigerated. Once the bottom layer is set, pour in the remaining gelatin mixture and refrigerate until completely set, at least 2 hours or overnight.
  • To serve, run a knife around the edges of the pan and invert the terrine onto a platter. (Set the pan in warm water to soften the gelatin if necessary.) Garnish with the orange zest.

CRANBERRY-POMEGRANATE RELISH



Cranberry-Pomegranate Relish image

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

2 teaspoons vegetable oil
1 large shallot, finely chopped
1 bag (12 ounces) fresh or frozen cranberries
1 cup pomegranate juice
1/2 cup packed dark-brown sugar
Coarse salt and ground pepper
1/2 cup pomegranate seeds (optional)

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

CRANBERRY SAUCE WITH RED WINE, POMEGRANATE MOLASSES, AND MEDITERRANEAN HERBS



Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs image

Provided by Marlena Spieler

Categories     Sauce     Wine     Herb     Side     Thanksgiving     Low Fat     Vegetarian     Low Cal     Cranberry     Mint     Basil     Healthy     Low Cholesterol     Molasses     Cilantro     Boil     Bon Appétit     Fat Free     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/4 cups

Number Of Ingredients 7

1 1/3 cups sugar
3/4 cup dry red wine
1 12-ounce package fresh or frozen cranberries
3 tablespoons pomegranate molasses*
1/4 teaspoon (scant) dried basil
2 1/2 tablespoons chopped fresh cilantro
2 1/2 tablespoons sliced fresh mint

Steps:

  • Stir sugar and wine in heavy deep medium saucepan over medium heat until sugar dissolves. Boil over medium-high heat until syrup is reduced to 3/4 cup, about 8 minutes. Add cranberries; boil until berries begin to pop, about 5 minutes. Stir in pomegranate molasses and basil. Cool completely. do ahead Can be made 1 week ahead. Cover and chill.
  • Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
  • A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

PERFECT POMEGRANATE CRANBERRY SAUCE



Perfect Pomegranate Cranberry Sauce image

Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!

Provided by LaurenRae

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

2 (12 ounce) packages fresh cranberries
2 cups turbinado sugar, or more to taste
1 ½ cups freshly squeezed orange juice
1 cup water
¼ cup dark corn syrup (such as Karo®), or more to taste
2 tablespoons port wine, or more to taste
1 tablespoon lime juice, or more to taste
2 cinnamon sticks
1 tablespoon orange zest, divided
4 whole cloves
1 large pomegranate, peeled and seeds separated, divided

Steps:

  • Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
  • Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
  • Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.4 g, Sodium 16.3 mg, Sugar 25.1 g

CRANBERRY-POMEGRANATE SAUCE



Cranberry-Pomegranate Sauce image

Try this mouth-watering fruity sauce of cranberry and pomegranate - ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 30m

Yield 10

Number Of Ingredients 5

1 1/2 cups sugar
1 cup pomegranate juice
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1 bag (12 oz) fresh cranberries

Steps:

  • In nonreactive 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cook 20 to 25 minutes, stirring occasionally, until cranberries pop and sauce thickens slightly.
  • Pour into serving bowl; cover and refrigerate until ready to serve.

Nutrition Facts : Calories 150, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 34 g, TransFat 0 g

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