About this recipe:A wonderfully different cranberry sauce. Cranberries are simmered with apples and pomegranate seeds. Serve with turkey or chicken at Christmas dinner or Sunday lunch. It's also great served with a sponge pudding.
2 large Granny Smith apples
2 pomegranates, peeled and seeds separated
450ml pomegranate juice
400g caster sugar
2 large oranges
685g fresh or frozen cranberries
120g pecans, chopped (optional)
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Peel and core apples and put peelings and cores in a small saucepan with pomegranate seeds, 125ml juice and 100g sugar. Bring to the boil, then reduce heat to simmer. Cook for 30 minutes.
Chop the peeled apples and place in a large saucepan. Remove zest from half orange, chop very fine and add to apples. Peel oranges, chop coarsely and add to pan along with cranberries and remaining juice and sugar. Bring to the boil, reduce heat to simmer and cook for 30 minutes.
Remove small pan from heat and strain juice into larger pan. Cool solids slightly and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, room temperature or chilled.