When cranberries came back as a reaction on my blood tests earlier this year I was sad. I love cranberries and always looked forward to seeing them in the stores in the Fall. I always made my own cranberry sauce for Thanksgiving and was my favorite thing to make next to the turkey and the mashed potatoes.
I had all year to think of how to do cranberry sauce without it being cranberry sauce, but I have been busy.
Earlier this week it hit me. Pomegranate.
Two of the big, red, round fruits were in my fruit bin begging me to use them up before they turned. Pomegranate seeds and cranberries couldn’t be that far off of each other could they? Sure the seeds have seeds inside them, but it did not deter me. I like a variety of textures when I eat.
No, I did not blend and strain this to make it less crunchy. I was going to after I tried it. However, after eating it with the chicken I made, I found I didn’t mind the seediness of it. If you are affronted by this, by all means, blend and strain. I cannot guarantee your results though.
Cross one side off my Thanksgiving day list!
Seeds of two pomegranates
Zest and juice of one orange
1 cinnamon stick
1 tablespoon pure maple syrup (grade B)
Add seeds, zest, juice, cinnamon stick, and maple syrup to a saucepan. Add just enough water to come to the top of the seeds. Bring to a boil over medium. Lower heat to keep it at a low boil and cover, leaving a crack to let steam escape. Let the sauce simmer for an hour. Serve warm or cold. Allow to cool before storing in the refrigerator.
This post is linked to Whole Food Fridays at Allergy-Free Alaska and Wellness Weekend at Ricki Heller.