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
Great post Indira. I love recipes with simple process. This relish will also be great for the Thanksgiving dinner. Or on a toast.
BTW, today I bought a big bunch of Gongura leaves and was so happy. Thought I should share it with you 🙂
Comment by Anjali Damerla — November 6, 2007 @ 8:18 pm
What about the seeds in cranberry? Do you remove them later or let them be?
Comment by Sundari — November 6, 2007 @ 8:27 pm
Indira very unique combo and liked it. Glass of fruits looks so fresh and delicious recipe. I like to add little cinnamon and cloves crushed, while making jams. Thanks
Comment by Madhu — November 6, 2007 @ 9:02 pm
Indira, this rocks! I just bought several pomegranates (for salads and general chomping) and bags of cranberries (for pickle) earlier today. After reading this, I just set aside several for trying out this relish 🙂
Like always, awesome pictures!
Comment by Kaykat — November 6, 2007 @ 11:57 pm
Excellent Indira! Pomegranate is our family favorite. What can I substitue for cranberries? I won’t be getting them here.
Comment by Nirmala — November 6, 2007 @ 11:59 pm
that looks absolutely amazing indira!!
amazing colors!! and that jam!! wow!!1
Comment by padmaja — November 7, 2007 @ 2:53 am
pomegranate and cranberries… Gr8 as a spread! Nice and easy recipe… Thanks!
Comment by anusriram — November 7, 2007 @ 5:22 am
indira!! u have me drooling here..love the color too
Comment by Rajitha — November 7, 2007 @ 5:23 am
Indira,
Your posts over the past few days are reminding me of my family’s Thanksgiving menu. My mother used to make ava pettina pumpkin koora, cranberry pacchadi, kobbari senaga pappu vesina beans koora. I don’t remember the other dishes, but mom used to call it an Andhra thanksgiving meal.
Comment by padmaja — November 7, 2007 @ 6:38 am
The picture is so beautiful. Thanks for the delicious recipes!
Comment by Kumudha — November 7, 2007 @ 7:00 am
The colours is so beautiful.
I make cranberry relish but then i had portwine to it.
Never tried the combo with pomegranat
Comment by Happy Cook — November 7, 2007 @ 7:08 am
Hi Indira, what a special post. I was wondering whether I could throw the pomegranate in the blender to extract the juice?
Comment by VegeYum — November 7, 2007 @ 10:20 am
Hi Indira,
Jam is looking so rich in color.
If i start making jams then this recipe will be the first in the list.
Waiting to yummy pancakes recipe too.
Thanks for sharing.
vineela
Comment by vineela — November 7, 2007 @ 12:10 pm
Happy Diwali! The jam looks so good.. I love the color. I tried your tomato pickle and we loved it. Thank you.
Comment by Laavanya — November 7, 2007 @ 6:35 pm
Gongura, how cool!:) What are you going to prepare Anjali? Dal, chutney or any special recipe?
Sundari: cranberry seeds are usually unnoticeable unlike pomegranate.
Madhu: Cinnamon and cloves are great addition to jams, I agree.
Thanks Kaykat. Cranberry pickle, now that’s awesome.:)
Nirmala: You know neredu pandlu? They are tiny fruits, taste very tart and color the tongue purple/violet. I think they make a good substitue for cranberries.
Padmaja, Anusiram, Rajitha: Thanks for your nice notes.
Padmaja: Your mom’s thanksgiving menu sounds wonderful. What’s for dessert?:)
Thanks Kumudha and HC.
Hi Vegeyum: Yes, blender makes it easy. Few rounds and then pour the juice through a sieve. Food mill would also work.
I used a small citrus juicer. Pressed the pomegranate halves over the juicer, few twists, it was little bit messy.
Vineela: Cranberry, oranges and jaggery also make a great jam Vineela. Definitely worth a try.
Pancakes, I followed the regular box cover recipe.
Thanks Laavanya. Shubha Deepavali to you and your family!
Comment by Indira — November 7, 2007 @ 6:54 pm
Indira,
My mom used to make pear/apple halwa for dessert on Thanksgiving. It’s like carrot halwa, using greated pears and apples, and less sugar.
Comment by padmaja — November 8, 2007 @ 8:26 am
Indira,
Oh, this is dazzling! Please accept my best wishes for all the joys of the season.
Padmaja,
I love your family Thanksgiving menu too! Do you have a blog? I would be very interested in trying these recipes.
Comment by the chocolate lady — November 8, 2007 @ 6:49 pm
Indira, this is such a great idea! Thank you, I know what I’m making with cranberries this Thanksgiving. 🙂
Comment by mandira — November 9, 2007 @ 9:24 am
Hi Indira,
I made this jam yesterday. I crushed the pomegranate seeds in blender and strained in tea strainer to extract the juice. Jam came out so good. It is smelling like bellam pakam but taste more like pomegranate juice. Thank you.
Thanks again for the wonderful recipes and the awesome job you do to post them.
Happy thanksgiving to you and your family.
That’s wonderful to hear. Glad that the recipe worked out for you Sudha.
Thanks and Happy Thanksgiving!
– Indira
Comment by sudha — November 17, 2007 @ 4:49 pm
That looks awesome, Indira. I happen to have a couple of pomegranates – just been lazy to peel it to get the fruit out. This recipe is a good motivator now! And would you happen to have a recipe for cranberry pappu?
Comment by Sudha — November 20, 2007 @ 1:17 pm
What a great idea – I’m going to give this a try.
🙂
ButterYum
Comment by ButterYum — November 13, 2010 @ 7:33 am