A few weeks ago the good folks at POM, growers of pomegranates and makers of POM juices contacted me to see if I was interested in cooking with their products.  Since I’m a fan of pomegranates I jumped at the offer.  Their website is a great resource for recipes featuring pomegranates but [...]]]>

A few weeks ago the good folks at POM, growers of pomegranates and makers of POM juices contacted me to see if I was interested in cooking with their products.  Since I’m a fan of pomegranates I jumped at the offer.  Their website is a great resource for recipes featuring pomegranates but I decided to experiment with my own concoction.

I had this vision of making a pomegranate cranberry sauce.  I was originally going to modify the standard cranberry sauce recipe and instead of water use pomegranate juice.  But then I got the idea that ginger would be a great addition.  My first instinct was to grate some ginger into the mix but then I remembered my long-abandoned jar of ginger preserves and decided to use those instead.  Rummaging through my fridge I happened to found a whole pomegranate and I thought wouldn’t that be a great way to add texture to my sauce.

I’m a fan of making my own cranberry sauce because it’s so to do.  It literally takes about 15 minutes and it’s not an active 15 minutes, just a bit of stirring here and there.  This sauce was no different.  I let it cook down for a bit more than 10 minutes but it was ready by the time the rest of my meal was.

I decided to serve my cranberry sauce on top of breaded pork chops and alongside roasted baby potatoes.  I’ve always been intrigued by people who eat pork chops with applesauce… I’ve never done it myself but I like the idea of the combination.  Cranberry sauce seemed like a natural (and delicious) progression. Of course this would also be delish with chicken and turkey and for all your other holiday animals.

Ginger-Pomegranate Cranberry Sauce

Ingredients