Cranberry Pomegranate Sauce

Recipe View 30 mins Prepare the Pomegranate Reduction: Peel and core the apples. Place the peelings and cores in a small saucepan along with the pomegranate seeds, 1/2 cup pomegranate juice, and 1/2 cup sugar. Bring to a boil over medium-high heat, then reduce heat to low and simmer gently for 30 minutes. (Time: 30 minutes)

Recipe View 30 mins Cook the Cranberry Base: Chop the peeled apples and place them in a large saucepan. Zest half of one orange, chop the zest very finely, and add it to the apples. Peel the oranges, chop coarsely, and add them to the pan along with the cranberries and the remaining pomegranate juice and sugar. Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer gently for 30 minutes, stirring occasionally to prevent sticking. (Time: 30 minutes)

Recipe View 10 mins Combine and Finish: Remove the small pan (containing pomegranate reduction) from the heat. Strain the juice from the reduction into the larger saucepan containing the cranberry base. Allow the solids from the reduction to cool slightly, then push them through a fine-mesh sieve to remove any remaining seeds and peels. Add the resulting pulp to the larger pan for enhanced flavor and texture. Stir in the chopped pecans (if using). Cook the combined sauce for about 10 minutes longer, stirring frequently, until it has thickened to your desired consistency. (Time: 10 minutes)

Recipe View Serve: Serve the Cranberry Pomegranate Sauce warm, at room temperature, or chilled. It pairs beautifully with roasted poultry, pork, or game. It can also be layered with vanilla pudding and pound cake for an elegant trifle-style dessert.