Monday, November 17, 2008

Cranberry Apple Pomegranate Sauce

A Thanksgiving recipe that will bring the family together (we hope!). Using agave nectar instead of sugar makes this a diabetic-friendly recipe. The use of pomegranate also boosts the antioxidant properties of the sauce (cranberries also have them). This year, skip the gelatinous canned sauce.

1 pomegranate (alternatively use ¼ cup unsweetened pomegranate juice mixed with ¼ cup cold water)
7.5 oz. fresh cranberries
1 large apple, peeled and finely diced
¼ cup agave nectar (or to taste)

Separate pomegranate seeds from skin and membranes. Place pomegranate seeds in a medium saucepan with ½ cup cold water. Bring to a boil. While cooking, mash seeds with a potato masher or a fork. Cover and reduce heat to low. Cook for 8 minutes. Turn off heat and mash seeds again. Pour through a fine mesh strainer into a bowl, and mash seeds with the back of a wooden spoon until all the liquid has gone through.

Place pomegranate liquid back in the pot. Add apples, cranberries, and ½ cup cold water. Bring to a boil. Cranberries will begin to pop. Cook uncovered 5-7 minutes, stirring frequently, until sauce thickens and cranberries lose their form. Turn off heat. Add agave, 1 Tbsp. at a time (4 Tbsps. total) until you reach the desired sweetness.

Sauce can be served as is, or for a smoother sauce, blend in a blender with a little water. Serves 8-12 people.

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