Chef: Quinn Emmett
So this is really, really good. The pomegranate adds some tart flavor to traditional cranberry. Make sure to buy pomegranate seeds and not pomegranates, expecting to seed them, because that is a hugenormous pain in the ass. Don't be a hero. For a decent sized crowd, double the recipe. 2009 Turkey Day.
1 1/2 lb(s) fresh or frozen cranberries (about 6 cups)
2 cup sugar
1 cup pomegranate juice
2 cup fresh pomegranate seeds
In a medium saucepan, combine the cranberries with the sugar and pomegranate juice.
Bring to a summer and cook over moderate heat, stirring occasionally, until most of the cranberries have exploded, about 10 minutes.
Scrape the cranberry sauce into a medium bowl and let stand until cool - about 2 hours.
Fold in the pomegranate seeds and serve the sauce chilled.
Can be refrigerated for about 2 weeks.
Fold seeds just before serving.