My absolute favorite breakfast in the winter, is pomegranates and oranges! (Photo from my Iphone, on Instagram.)
This recipe combined both of these ingredients, along with the cranberries, so I couldn't pass it up!The sweetness of the pears adds a nice aspect to the sauce too!
Cranberry Sauce with Pears and Pomegranates
12 ounces fresh or frozen Cranberries
1 Pear-cleaned, cored & diced, skin left on
juice from 1 Orange (about 1/4 cup)
1/4 cup water
1/2 teaspoon of ground Cinnamon
pinch of ground Ginger
1 Pear-cleaned, cored & diced, skin left on
juice from 1 Orange (about 1/4 cup)
1/4 cup water
1/2 teaspoon of ground Cinnamon
pinch of ground Ginger
Pinch of Nutmeg
3/4 cups sugar (more or less to taste)
2 ounces Pomegranate Seeds plus extra for garnish
Orange Zest
Directions
Rinse fresh cranberries. Place cranberries, orange juice, pear, water and spices in a medium saucepan. Heat on stove top over medium heat until boiling. Reduce heat to a simmer, partially cover with a lid and cook for about 10 minutes. The cranberries will burst and the sauce will thicken a bit. Add more water or orange juice if you want a thinner sauce. Stir occasionally so your sauce does not burn. Add sweetener to taste and adjust spices if needed.
Add pomegranate seeds at the end and gently stir them into the sauce. As this sauce cools it will continue to thicken a bit. Serve topped with fresh pomegranate seeds and grated orange zest.
3/4 cups sugar (more or less to taste)
2 ounces Pomegranate Seeds plus extra for garnish
Orange Zest
Directions
Rinse fresh cranberries. Place cranberries, orange juice, pear, water and spices in a medium saucepan. Heat on stove top over medium heat until boiling. Reduce heat to a simmer, partially cover with a lid and cook for about 10 minutes. The cranberries will burst and the sauce will thicken a bit. Add more water or orange juice if you want a thinner sauce. Stir occasionally so your sauce does not burn. Add sweetener to taste and adjust spices if needed.
Add pomegranate seeds at the end and gently stir them into the sauce. As this sauce cools it will continue to thicken a bit. Serve topped with fresh pomegranate seeds and grated orange zest.
I realize this recipe is a little late for Thanksgiving... but maybe keep it in mind for Christmas!
Since I haven't blogged in awhile, I thought I'd share a few pictures from the last month. Fall is my absolute favorite time of year! We took a day trip to the mountains (as we do every October) and I snapped a picture of my favorite tree in Blowing Rock!
And what would a trip to the mountains be, without a cute little dog tagging along?
Pretty Berries!
And another photo courtesy of my Iphone and Instagram (my newest obsession... my poor camera has been slightly neglected). This was taken on my way to work!
We went for a few walks at the lake near us.
Not too long ago, the woods behind our house looked like this.
Now, not so much.
That's the only bad thing about Fall... it never lasts long enough. I guess that's part of the novelty of it all!
Happy Thanksgiving Everyone!
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