Pomegranate Apple Cranberry Sauce

Pomegranate Apple Cranberry Sauce

This sauce is made with fresh fruit, Pinot Noir, and a touch of ground ginger. Its gorgeous color and burst of delicious flavor make it the perfect addition to your holiday table! 

Well, here we are. The holiday season is upon us! Are you ready? Time for family gatherings and time off of school; time for gratitude and togetherness and a chance to focus on what’s most important. Don’t you just love this time of year?

Pomegranate Apple Cranberry Sauce

Of course, we all know the holidays wouldn’t be the same without all the delicious food and drinks that come along with it. If you ask me, that’s half the fun! But every year, I run into the same question: do I stick with the classics or mix things up?

Pomegranate Apple Cranberry Sauce

Well, when it comes to drinks, I like to stick with the classics. Cambria’s Benchbreak Chardonnay and Pinot Noir are two of my favorites - both are clean, classic, and sure to please all your holiday guests. But when it comes to the menu, I like to think there’s a way to do both.

Pomegranate Apple Cranberry Sauce

This Pomegranate Apple Cranberry Sauce is a perfect example of a classic recipe with a new twist. By adding fresh apples, pomegranate arils, and Cambria's Benchbreak Pinot Noir, basic cranberry sauce becomes not so basic. And, the end result could not be more delicious! Pair it with Butternut Squash Risotto for a holiday menu that’s a little bit classic, a little bit new, and completely delicious!

Pomegranate Apple Cranberry Sauce  

Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Serves: 2 cups 

Ingredients

  • 1 c. Cambria Benchbreak Pinot Noir
  • ¾ c. sugar
  • 1 bag (12 oz.) fresh cranberries
  • 1 large apple, peeled and chopped
  • ½ c. fresh pomegranate arils
  • ¼ tsp. ground ginger

Instructions

  1. Combine wine and sugar in a large saucepan; bring to a boil.
  2. Add cranberries, apples, and pomegranate arils.
  3. Return to a boil, then reduce heat slightly and cook, stirring occasionally, until cranberry skins pop and mixture has thickened (about 10 minutes).
  4. Stir in ground ginger.
  5. Remove from heat, cool to room temperature, and refrigerate until ready to use.

Author: Cathy Trochelman