Crushed fennels seeds, sautéed fennel, and a splash of pomegranate molasses add complexity and balance to the mainstay sauce, which often skews cloyingly sweet. Serve it with Five-Spice Roast Ducks for an unforgettable holiday feast!
Advertisement - Continue Reading Below
Ingredients
1Tbsp.
olive oil
1/2tsp.
fennel seeds, crushed
1/2tsp.
black peppercorns, crushed
1
1 1/4-pound bulb fennel (stalks and fronds reserved for another use), cored and chopped (about 12 ounces)
Kosher salt
12oz.
frozen cranberries
2/3cup
sugar
11/2Tbsp.
pomegranate molasses
Directions
Step 1Heat oil in medium saucepan on medium. Add fennel seeds and peppercorns and cook, stirring occasionally, until fragrant, 2 to 3 minutes.
Step 2Add chopped fennel and 1/2 teaspoon salt, cover and cook, stirring occasionally, until slightly tender, 4 to 5 minutes.
Step 3Add 1 cup water, then cranberries and sugar, and bring to a simmer. Simmer, stirring occasionally, until cranberries have burst and liquid has reduced slightly, 17 to 19 minutes.
Step 4Remove from heat and stir in pomegranate molasses. Transfer to bowl and let cool at room temp 30 minutes, then cover and refrigerate until mixture has thickened, at least 4 hours or in airtight container up to 1 week. Makes about 3 cups.
NUTRITIONAL INFORMATION (per serving): About 106 calories, 1.5 g fat (0 g saturated), 0 mg cholesterol, 127 mg sodium, 24 g carbohydrate, 3 g fiber, 19 g sugar (15 g added sugar), 1 g protein
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That's why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.