The recipe is a rustic twist on the standard plain old cranberries that tend to be served at our holiday meals. It is bursting with fruit, slightly tangy and just sweet enough. Now that cranberries are back in season, be sure to pick your cranberries that are bright red, firm and of course Organic. Remember to that you can can cranberries, they freeze well and you can eat them like this or try putting this recipe on organic cream cheese as an appetizer or on top of a cheese cake for dessert….
Makes about 3 cups- servings vary depending on how they are served
12ounce bag of fresh, ripe organic whole cranberries, wash well and drain
1 organic ripe orange, zest full orange and juice. Place juice in a measuring cup and then fill with water to the 1 cup mark
water– see orange instructions
1/2 cup organic sugar
1/2 cup sweetened dried cherries
7 whole allspice beads, fine crushed in a mortar pestle
1 small whole vanilla bean, split lengthwise
1/4 tsp. of fresh micro-planed whole cinnamon stick
1/4 tsp. of fresh micro-planed whole nutmeg
1/2 cup fresh organic pomegranate seeds
In a medium sauce pan on high heat, bring orange juice/water mixture, orange zest, sugar, cherries, vanilla bean and spices to just a boil. Add your cranberries in, stir well and reduce heat to medium low. Continue to cook the cranberries while stirring often until they are all cracked open and soft. Remove from heat and allow to cool for about 20 minutes, remove the vanilla bean and discard. Stir in the pomegranate seeds, place in a large bowl and refrigerate for 3 hours, covered loosely. Stir before serving. NOTE: this recipe can be done ahead. If you are making the day before your event, after the 3 hours in the refrigerator, cover tightly until you serve it. If you like you can also freeze or can in 1 cup portions for a later date.