Barely cooked apples, crunchy pomegranate seeds (arils) and lemon jazz up canned cranberry sauce - they'll never know you didn't make it from scratch.
Recipe courtesy of Cooking Channel
Cranberry, Apple and Pomegranate Sauce
Total:
2 hr 25 min
Prep:
5 min
Inactive:
2 hr
Cook:
20 min
Yield:
2 1/2 cups
Level:
Easy
Total:
2 hr 25 min
Prep:
5 min
Inactive:
2 hr
Cook:
20 min
Yield:
2 1/2 cups
Level:
Easy
Total:
2 hr 25 min
Prep:
5 min
Inactive:
2 hr
Cook:
20 min
Yield:
2 1/2 cups
Level:
Easy

Ingredients

  • One 14-ounce can jellied cranberry sauce
  • One 8-ounce bag fresh or frozen whole cranberries
  • 1 crisp and sweet apple, such as Pink Lady or Honeycrisp, peeled and diced
  • Zest and juice of 1 small lemon
  • 1/2 cup pomegranate seeds

Directions

Heat the cranberry sauce and 2 tablespoons water in a small saucepan over medium heat, stirring occasionally and breaking the sauce up with a spoon, until mostly melted, about 8 minutes. 

Add the frozen cranberries, increase the heat to medium-high and cook, stirring, until most of the cranberries have burst and the sauce has thickened, about 12 minutes. Remove the saucepan from the heat, and stir in the apples, 1 tablespoon of the lemon juice and 1 teaspoon of the zest. Reserve any remaining zest in a small bowl covered with a damp paper towel for garnish. 

Let the sauce cool to room temperature, cover and chill until ready to serve, at least 2 hours up to 2 days. 

When ready to serve, garnish the sauce with the pomegranate arils and the reserved lemon zest. 

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