Pomegranate Cranberry Sauce
A tart cranberry sauce with barberries and dried apricots, and finished with fresh pomegranate arils. Less sugar, no orange, and ready in about 35 minutes plus cooling.
Servings: 6
Ingredients
- 12 ounces fresh cranberries
- ⅓ cup granulated sugar
- ½ cup dried apricots finely chopped
- ½ cup water
- ½ cup barberries
- ¼ cup pomegranate molasses
- ⅔ cup pomegranate arils
Instructions
- Add the cranberries, sugar, chopped apricots, and water to a saucepan and bring to a simmer.
- Simmer uncovered for about 20 minutes, stirring occasionally, until most of the cranberries have burst. Press any that haven't burst with the back of a spoon.
- Stir in the barberries and pomegranate molasses and cook for 5 more minutes, until the sauce reaches the thickness you like. It will set more as it cools.
- Let the sauce cool completely, then stir in the pomegranate arils right before serving.
Notes
- Pomegranate arils: Add them only after the sauce has cooled completely. If they go in while it cooks, they pop and leave the sauce full of seeds. If making ahead, stir them in right before serving.
- Barberries: If you can't find them, leave them out. Mine were clean, but check yours for stems before adding.
- Pomegranate molasses: Any brand works, however, I like one without added sugar, or homemade.
- Thickness: Cook a little longer for a thicker sauce. Keep in mind that cranberry sauce firms up as it cools.
- Storage: Store in an airtight container in the fridge for up to a week.
Nutrition
Calories: 186kcal | Carbohydrates: 50g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 7mg | Potassium: 218mg | Fiber: 4g | Sugar: 28g | Vitamin A: 424IU | Vitamin C: 10mg | Calcium: 14mg | Iron: 0.5mg