(Canned cranberry sauce)
Cooking Channel
Jellied Cranberry Sauce, Fresh or Frozen Whole Cranberries, Apple, Lemon,
Pomegranate Seeds
Recipe courtesy of Cooking Channel

Cranberry, Apple and Pomegranate Sauce

Getting reviews...
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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  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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