Simple but tasty menu Cranberry Pomegranate Sauce

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Cranberry Pomegranate Sauce

"This is a delicious fruit-crammed version of cranberry sauce. The pomegranate is cooked one by one to facilitate seed elimination, then both elements are mixed to finish cooking. It's terrific as an accompaniment for chicken, and may be made right into a adorable trifle-type dessert with vanilla pudding and pound cake."

Ingredients :

2 large tart apples
2 pomegranates, peeled and seeds separated
1 (16 fl oz.) bottle pomegranate juice
2 cups white sugar
2 huge oranges
2 (12 ounce) bags fresh cranberries, rinsed and looked after
1 cup pecans, chopped

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H15M

Peel and center apples, and placed peelings and cores in a small saucepan with pomegranate seeds, half of cup juice, and half of cup sugar. Bring to a boil, after which lessen heat to simmer. Cook for half-hour.
Chop the peeled apples, and area in a large saucepan. Remove zest from 1/2 of 1 orange, chop very first-rate, and add to apples. Peel oranges, chop coarsely, and upload to pan along with cranberries and closing juice and sugar. Bring to a boil, lessen heat to simmer, and prepare dinner for half-hour.
Remove small pan from warmness, and pressure juice into large pan. Cool solids barely, and then push although a sieve to take away seeds and peels, including ultimate pulp to large pan. Stir in nuts, if preferred. Cook approximately 10 minutes longer. Serve heat, room temperature, or chilled.

Notes :

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