Time 50m Yield 2-1/2 cups. Number Of Ingredients 7 Steps:
In a large saucepan, combine the cranberries, orange, sugar and honey. Cook and stir over medium heat for 15-20 minutes or until berries pop and mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer. , Remove from the heat; stir in walnuts and orange zest. Serve warm or chilled.
Time 15m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Combine the cranberries, sugar and honey in a food processor and pulse until finely chopped. Transfer to a bowl. Add the pomegranate seeds, mint, parsley, pistachios, pomegranate molasses and a pinch of salt to the cranberries and toss. Let stand 2 hours or refrigerate overnight.
Time 1h30m Yield 20 Number Of Ingredients 11 Steps:
Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes. Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice. Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.
Time 20m Yield Makes 2 cups Number Of Ingredients 7 Steps:
In a medium saucepan, heat oil over medium-high. Add shallot; cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until cranberries have burst and sauce is slightly thickened, 10 minutes. Remove from heat. Stir in pomegranate seeds (if using). Let cool to room temperature before serving.
Time 1h Yield 6 servings Number Of Ingredients 8 Steps:
Rinse cranberries and pour them into a tall saucepan. Pour in pomegranate juice. Turn heat on medium-low. Cut the whole pomegranate and remove all the seeds; run them through a food processor and then a sieve or a food mill in order to strain out the seeds. Pour into the pan along with the sugar, honey, lemon zest, salt and clove. Cook for about 30 to 40 minutes until the cranberries pop and the sauce thickens.
Time 10m Yield About 2 cups Number Of Ingredients 4 Steps:
Place cranberries and honey in a food processor. Pulse until chopped (but not too finely), then taste and stir in more honey if needed. At this point, the relish can be refrigerated for up to 24 hours before serving. If the liquid separates, give it a stir. Stir pistachios and pomegranate seeds into cranberry mixture and serve.
Time 30m Yield 10 Number Of Ingredients 5 Steps:
In nonreactive 2-quart saucepan, stir together all ingredients. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cook 20 to 25 minutes, stirring occasionally, until cranberries pop and sauce thickens slightly. Pour into serving bowl; cover and refrigerate until ready to serve.
Time 1h Yield 8 Number Of Ingredients 4 Steps:
Place cranberries into a saucepan and pour in pomegranate juice. Cover and bring to a boil until cranberries begin to pop. Reduce heat to medium and stir sugar into cranberry mixture. Cook, mashing often with a spoon or potato masher, until cranberries have broken, about 5 minutes. Cover and reduce heat to low; simmer to fully dissolve sugar, 2 to 3 minutes. Stir walnuts into cranberry sauce before serving. Transfer into a serving dish and chill before serving.
Time 2h15m Yield 6 cups Number Of Ingredients 4 Steps:
In a medium saucepan, combine the cranberries with the sugar and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.
Time 15m Number Of Ingredients 3 Steps:
Tip all the ingredients into a pan and stir well to combine. Bring to the boil, then reduce the heat and simmer until the cranberries start popping (about 5 mins for fresh cranberries or 8-10 mins for frozen) and turn into a runny sauce. Leave to cool before serving.
