Fennel seeds that have been crushed, fennel that has been sautéed, and a dash of pomegranate molasses may be added to the staple sauce to provide depth and balance to the sauce, which is often very sweet. To create a Christmas feast that will live long in the memory, serve it with five-spice roast ducks.
Ingredients
- 1 Tbsp. olive oil
- 1/2 tsp. fennel seeds, crushed
- 1/2 tsp. black peppercorns, crushed
- 12 oz. frozen cranberries
- 2/3 c. sugar
- 1 1/2 Tbsp. pomegranate molasses
- 1 1 1/4-pound bulb fennel (stalks and fronds reserved for another use), cored and chopped (about 12 ounces)
- Kosher salt
Directions
Step 1
Bring the oil to a medium temperature in a saucepan. Fennel seeds and peppercorns should be added and cooked for two to three minutes, stirring regularly, until the aroma is released.
Step 2
After adding chopped fennel and a half teaspoon of salt, cover the pot and boil it for four to five minutes, turning it regularly, until it becomes somewhat soft.
Step 3
Add one cup of water, then add the sugar and cranberries, and bring the mixture to a simmer. Continue to simmer, stirring the mixture regularly, for 17 to 19 minutes, or until the cranberries have burst and the liquid has somewhat decreased.
Step 4
After taking the pan off the heat, mix in the pomegranate molasses. Transfer the mixture to a bowl and allow it to cool at room temperature for thirty minutes. After that, cover it and place it in the refrigerator for at least four hours, or for up to one week if it is stored in an airtight container. It yields around three cups.
Nutrition Value ( 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