Deviate from classic cranberry sauce this year with this twist bursting with antioxidants and flavor. Pomegranates and persimmons join traditional cranberries in this autumnal sauce perfect for poultry and more.
- Cook Time
- Prep Time
- 6 cups fresh cranberries
- 1 1/2 cups brown sugar
- 9 tablespoons pomegranate concentrate
- 9 tablespoons fresh lime juice
- 2 firm, ripe Fuyu persimmons (about 1 lb total), peeled and cut into 1/4-inch dice
- 1-2 cups fresh pomegranate seeds
- Zest from one orange
In a small saucepan, combine the fresh cranberries, brown sugar, pomegranate concentrate, and lime juice. Bring to a high simmer, or just to a boil, then lower heat to a simmer. Continue to cook until the mixture is thick and the berries are glazed and smashed.
Set the sauce aside to cool, then transfer to a covered container and refrigerate until needed.
Just before serving, fold in the pomegranate seeds and then the persimmons. Sprinkle relish with orange zest.