Plump pomegranates and tart cranberries are in season right now here in Seattle. I purchased few pounds last weekend with the idea of preparing jam/cooked relish. I thought it would be fun to try something new with these two tart and fruity ingredients.
I’ve combined the cranberries with pomegranate juice and water. The sweetener was the jaggery. I let them simmer on medium heat to jam like thick consistency. It was an easy process.
I made pecan pancakes for lunch. The carbos and the bright tasting jam, I really liked the whole combination. People who go for unique flavors and anti-oxidant fanatics alike will enjoy this jam/relish, I think.
Pomegranate Seeds and Cranberries
Recipe:
2 cups pomegranate seeds
2 cups cranberries, rinsed
2 cups jaggery, crushed
1 cup water
Coarsely crush pomegranate seeds (blender, citrus juicer, food mill or with your hands). Pour through a coffee filter to remove the seeds and extract the juice. (I carried this process somewhat carelessly, thinking few escaped seeds won’t hurt, but I will be taking extra precautions next time to remove seeds completely.)
Take pomegranate juice, cranberries and jaggery in a wide pot. Add water. Bring to a boil. Then simmer, uncovered for about 15 to 20 minutes, till the cranberries pop and the whole thing thickens to jam like consistency. Let cool and store in a clean jar.
Enjoy with pancakes, or as bread/ chapati spread.
Cranberry~Pomegranate Jam/Relish
