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.
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
- Place cranberries, pomegranate juice, white sugar, brown sugar, orange zest, and salt in a medium saucepan and bring to a boil over medium heat.
- Cook, stirring occasionally until berries start to pop, about 10 minutes.
- Remove from heat, stir in pomegranate seeds, and let cool for 30 minutes. Adjust consistency with water, if needed.
- Serve immediately or place in an airtight container and store in the refrigerator for up to two weeks, reheating prior to serving.