Jellied Cranberry-Pomegranate Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 191
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 49
- Dietary Fiber
- 2
- Sugar
- 44
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 312
- Total: 3 hr 30 min
- Active: 30 min
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
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.