Recipe courtesy of Cooking Channel

Cranberry, Apple and Pomegranate Sauce

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
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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

  1. 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. 
  2. 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. 
  3. Let the sauce cool to room temperature, cover and chill until ready to serve, at least 2 hours up to 2 days. 
  4. When ready to serve, garnish the sauce with the pomegranate arils and the reserved lemon zest. 

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