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Serves 5 cups
A sweet addition to the Thanksgiving dinner table fare.
|16 oz pomegranate juice|
|24 oz cranberries, (fresh)|
|2 apples, (tart variety preferably)|
|2 cups sugar|
|2 pomegranates, (peeled and seeded)|
- Peel and core both apples. Take the peelings and place them into a saucepan. Place 1/2 cup sugar, pomegranate seeds and 1/2 cup pomegranate juice. Bring pan to a boil, reduce heat and let simmer for 30 minutes.
- Chop up the apples, place into separate saucepan. Zest 1/2 of one orange, finely dice the zest and add to the apples. Peel both oranges, coarsely chop and add to pan. Pour in the remaining sugar and juice to pan. Add in cranberries. Bring pan to a boil, then reduce to simmer and cook for 30 minutes.
- Remove the pomegranate seed pan from the heat, strain juices into the apple pan. Filter out seeds from pomegranate, add pulp to apple pan. Cook for 10 minutes, let cool to room temperature before serving.
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