You’ll be pleased to serve this during events! The meatballs make fantastic, time-saving meals when frozen after cooling.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 24 |
| Yield: | 5 cups |
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
Instructions
- 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.
Reviews
Excellent recipe, but directions were terrible, and I could barely tell what you were supposed to do at what time.
I loved this recipe and will never ever eat canned cranberry sauce! I added Blueberries to make it sweeter, it helped to take some of the bitterness away.
REALLY tart, but the family loved it.
i added finely chopped celery, diced apple and some orange marmalade, It was better than what i normally buy from the deli and way less expensive.
Even the non cranberry lovers in my family enjoyed this dish!
Wonderful! I cut the sugar in half. I added cloves, cinnamon & nutmeg. It was a hit! Will make again.
Made this last Thanksgiving and I can not wait to serve it again. Everyone loved it!
Fantastic! I cut the sugar to 1 3/4 C and it seemed perfectly sweet. Thanks for the delicious recipe, it was perfect at our Thanksgiving table!
This sauce was delicious! We added some raspberries and strawberries left over in the fridge. Instead of pomegranate juice we used apple cider and omitted the pecans. After the sauce was cooked and ready we took all the seeds left over and make some yummy tea. Two dishes in one! Great recipe!
ok not overly fond of this, but then I’m not crazy about cranberry sauce. Do enjoy pom juice.Was very tart and my family enjoyed it Thanksgiving
I’d probably give my own version of this recipe 4 stars but I changed a lot of the ingredients. I used orange juice instead of pomegranate, added the juice and zest of 1 lime, about a tbs of Grand Marnier, omitted the apple, and didn’t use the pecans. I attempted to boil the pomegranate for a while, which did make it a little easier to take out the seeds. I didn’t bother straining any of it because I don’t mind pomegranate seeds. Either way, it was a nice twist on the classic cranberry sauce and perfect with turkey and potatoes, and could work as a dessert sauce too.
This recipe was just delightful on pork. The sugars caramelized to make a fruitful glaze on my pork roast. It freezes well, so it is worth the time it takes to make it. It makes a good cheesecake topping as well.