Prev Recipe Next Recipe

Jellied Cranberry-Pomegranate Sauce

Recipe courtesy of Young Sun Huh for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Young Sun Huh for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Jellied Cranberry-Pomegranate Sauce

Name: Jellied Cranberry-Pomegranate Sauce
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 6 to 8 servings
Ingredients: 1 pound fresh or frozen cranberries; 1 1/2 cups sugar; 1 cup pomegranate juice; 2 wide strips orange zest, plus the juice of 1 orange; 2 tablespoons fresh lemon juice; Pinch of ground cloves; Kosher salt; Pomegranate seeds and orange segments, for garnish

Getting reviews...

Level: Easy

Total: 3 hr 30 min
Active: 30 min

Yield: 6 to 8 servings

Skip the can and make this elegant cranberry jelly, flavored with pomegranate and citrus. Cranberries naturally contain a lot of pectin, which gets released during cooking, so this recipe requires no gelatin to set the jelly.

Level: Easy

Total: 3 hr 30 min
Active: 30 min

Yield: 6 to 8 servings

Ingredients

Deselect All

1 pound fresh or frozen cranberries

1 1/2 cups sugar

1 cup pomegranate juice

2 wide strips orange zest, plus the juice of 1 orange

2 tablespoons fresh lemon juice

Pinch of ground cloves

Kosher salt

Pomegranate seeds and orange segments, for garnish

Directions

Combine 1/2 cup water, the cranberries, sugar, pomegranate juice, orange zest and juice, lemon juice, ground cloves and a couple pinches of salt in a medium saucepan. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. If there are any berries that haven’t burst after 10 minutes, gently mash them with a rubber spatula.
Discard the orange zest from the sauce, then transfer the sauce to a blender and puree until smooth. Strain through a fine-mesh sieve into a 4-cup serving bowl. (If you plan to unmold the jelly, coat the bowl with cooking spray first.) Tap the bowl gently on the counter to flatten the jelly and get rid of any air bubbles. Press a piece of plastic wrap directly onto the surface and refrigerate until firmly set, at least 3 hours.
Serve the sauce out of the bowl or unmold onto a platter. Garnish with pomegranate seeds and orange segments.