Cranberry, Apple and Pomegranate Sauce

Name: Cranberry, Apple and Pomegranate Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 2 1/2 cups
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

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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.

Level: Easy
Total: 2 hr 25 min

Prep: 5 min
Inactive: 2 hr
Cook: 20 min

Yield: 2 1/2 cups

Nutrition Info

Level: Easy
Total: 2 hr 25 min

Prep: 5 min
Inactive: 2 hr
Cook: 20 min

Yield: 2 1/2 cups
Nutrition Info

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.