Pomegranate Cranberry Sauce With Basil Recipe 455

CRANBERRY-POMEGRANATE SAUCE

Cranberry-Pomegranate Sauce image

Pomegranate, honey and Meyer lemon zest boosts the flavor of the traditional cranberry sauce in this version from Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog.

Provided by Tara Parker-Pope

Categories side dish

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 12-ounce bag fresh cranberries (organic ones taste sweeter)
1/2 cup pomegranate juice
1 whole pomegranate
3/4 cup vegan cane sugar
1 tablespoon local honey
Zest of 1 Meyer lemon
Pinch of sea salt
Pinch of clove powder

Steps:

Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low.
Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.

Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 47 grams, Fat 1 gram, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 25 milligrams, Sugar 39 grams, TransFat 0 grams

PERFECT POMEGRANATE CRANBERRY SAUCE

Perfect Pomegranate Cranberry Sauce image

Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!

Provided by LaurenRae

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

Ingredients

2 (12 ounce) packages fresh cranberries
2 cups turbinado sugar, or more to taste
1 ½ cups freshly squeezed orange juice
1 cup water
¼ cup dark corn syrup (such as Karo®), or more to taste
2 tablespoons port wine, or more to taste
1 tablespoon lime juice, or more to taste
2 cinnamon sticks
1 tablespoon orange zest, divided
4 whole cloves
1 large pomegranate, peeled and seeds separated, divided

Steps:

Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 31.2 g, Fat 0.1 g, Fiber 1.9 g, Protein 0.4 g, Sodium 16.3 mg, Sugar 25.1 g

CRANBERRY POMEGRANATE SAUCE

Cranberry Pomegranate Sauce image

This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.

Provided by Carolyn Bunkley

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Time 1h15m

Yield 24

Number Of Ingredients 7

Ingredients

2 large tart apples
2 pomegranates, peeled and seeds separated
1 (16 fl oz) bottle pomegranate juice
2 cups white sugar
2 large oranges
2 (12 ounce) bags fresh cranberries, rinsed and sorted
1 cup pecans, chopped

Steps:

Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup juice, and 1/2 cup sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes.
Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature, or chilled.

Nutrition Facts : Calories 150 calories, Carbohydrate 30.5 g, Fat 3.7 g, Fiber 2.6 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 1.9 mg, Sugar 26.2 g

POMEGRANATE CRANBERRY SAUCE WITH BASIL RECIPE - (4.2/5)

Pomegranate Cranberry Sauce with Basil Recipe - (4.2/5) image

Provided by erinstargirl

Number Of Ingredients 9

Ingredients

32 ounces fresh organic cranberries, rinsed and picked over
1 organic pomegranate, arils removed
1 organic lemon, juiced and zested
2 organic oranges, juice and zested
1 teaspoon organic cinnamon
1/2 teaspoon Real salt or Himalayan sea salt
1/2 cup organic grade B maple syrup
3/4 cup pure pomegranate juice
2 tablespoons fresh organic basil, chopped

Steps:

In a non-reactive large saucepan, combine all ingredients but the basil. Simmer over medium heat, stirring often, until cranberries begin to pop - about 10 to 15 minutes Continue to cook over low heat, another 15 minutes. Stir in the chopped basil. At this point you can use an immersion blender to break up the cranberries some or leave them "whole" style. For canning: Pour, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps. Process 10 minutes in boiling water bath. Let cool overnight before checking seals. For refrigeration: Transfer to Mason jars and let them come to room temperature before covering and refrigerating. Makes about three pints.

CRANBERRY-POMEGRANATE SAUCE

Cranberry-Pomegranate Sauce image

Try this mouth-watering fruity sauce of cranberry and pomegranate - ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories Condiment

Time 30m

Yield 10

Number Of Ingredients 5

Ingredients

1 1/2 cups sugar
1 cup pomegranate juice
1 tablespoon grated orange peel
1/2 teaspoon ground cinnamon
1 bag (12 oz) fresh cranberries

Steps:

In nonreactive 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cook 20 to 25 minutes, stirring occasionally, until cranberries pop and sauce thickens slightly.
Pour into serving bowl; cover and refrigerate until ready to serve.

Nutrition Facts : Calories 150, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 34 g, TransFat 0 g

POMEGRANATE CRANBERRY RELISH

Pomegranate Cranberry Relish image

I was inspired to develop this recipe one evening when I was making my usual cranberry relish and my husband was eating a pomegranate. It's so tasty when served alongside chicken or turkey.

Provided by Taste of Home

Time 50m

Yield 2-1/2 cups.

Number Of Ingredients 7

Ingredients

1 package (12 ounces) fresh or frozen cranberries
1 medium navel orange, peeled and sectioned
3/4 cup sugar
3 tablespoons honey
1/2 cup pomegranate seeds
1/2 cup chopped walnuts
2 to 3 teaspoons grated orange zest

Steps:

In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.

Nutrition Facts : Calories 144 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 2g fiber), Protein 2g protein.

CRANBERRY SAUCE WITH RED WINE, POMEGRANATE MOLASSES, AND MEDITERRANEAN HERBS

Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs image

Provided by Marlena Spieler

Categories Sauce Wine Herb Side Thanksgiving Low Fat Vegetarian Low Cal Cranberry Mint Basil Healthy Low Cholesterol Molasses Cilantro Boil Bon Appétit Fat Free Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 1/4 cups

Number Of Ingredients 7

Ingredients

1 1/3 cups sugar
3/4 cup dry red wine
1 12-ounce package fresh or frozen cranberries
3 tablespoons pomegranate molasses*
1/4 teaspoon (scant) dried basil
2 1/2 tablespoons chopped fresh cilantro
2 1/2 tablespoons sliced fresh mint

Steps:

Stir sugar and wine in heavy deep medium saucepan over medium heat until sugar dissolves. Boil over medium-high heat until syrup is reduced to 3/4 cup, about 8 minutes. Add cranberries; boil until berries begin to pop, about 5 minutes. Stir in pomegranate molasses and basil. Cool completely. do ahead Can be made 1 week ahead. Cover and chill.
Stir in chopped cilantro and sliced mint. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.

CRANBERRY & POMEGRANATE SAUCE

Cranberry & pomegranate sauce image

Adding pomegranate juice takes this sauce to a different dimension, plus it's super-quick and easy to make ahead

Provided by Good Food team

Categories Condiment

Time 15m

Number Of Ingredients 3

Ingredients

250g fresh or frozen cranberries
85g demerara sugar
100ml pomegranate juice

Steps:

Tip all the ingredients into a pan and stir well to combine. Bring to the boil, then reduce the heat and simmer until the cranberries start popping (about 5 mins for fresh cranberries or 8-10 mins for frozen) and turn into a runny sauce. Leave to cool before serving.

Nutrition Facts : Calories 52 calories, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber

CRANBERRY-POMEGRANATE SAUCE

Cranberry-Pomegranate Sauce image

Cranberry and Pomegranate are two peas in a pod and make a spectacular sauce for turkey day! Really easy too. Cut pomegranates in half crosswise, hold cut side over a large bowl and tap the top of the fruit repeatedly with the back of a tablespoon. Seeds and juice will drop into bowl....magic! Make the cranberry sauce anhead of time and refrigerate, covered. Fold in the pomegranate seeds just before serving.

Provided by KathyP53

Categories Berries

Time 2h15m

Yield 6 cups

Number Of Ingredients 4

Ingredients

1 1/2 lbs fresh cranberries (6 cups)
2 cups sugar
1 cup pomegranate juice
2 cups fresh pomegranate seeds

Steps:

In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes.
Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours.
Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.

Nutrition Facts : Calories 383.6, Fat 0.9, SaturatedFat 0.1, Sodium 8.5, Carbohydrate 97.6, Fiber 7.9, Sugar 84.5, Protein 1.5

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