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The reddish-thick rind protects its bright red pulp seeds inside. Taste depends on the degree of ripeness but overall has a sour taste. Goes great with some recipes and its juice is trendy. You can instantly eat it by removing the upper part and cutting it into four parts.
The seeds are perfect for juicing or salad dressing
They should be kept in a cool, dry, well-ventilated place, out of direct sunlight. Whole fruit can be refrigerated and will keep as long as 2 months. Fresh seeds or juice will keep in the refrigerator for up to 5 days.
Cranberry-Pomegranate Sauce
Ingredients:
12 ounces fresh or frozen cranberries
1 cup pomegranate juice
1 cup white sugar
3 tablespoons brown sugar
1 teaspoon grated orange zest
1/2 teaspoon Kosher salt
1/2 cup pomegranate seeds
Instructions:
