I finally settled on a recipe for raspberry-cranberry pie that also used fresh orange juice and an apple, and decided to swap in arils for the raspberries and the pomegranate juice instead of orange.
I put the pomegranate juice in a pan to reduce on the stove while I prepared the crust. We’re all familiar with the phrase “a watched pot never boils.” Well, an unwatched pot always burns. There went my pomegranate juice.
I still had the orange, though, and thought maybe it was safer to follow the recipe a bit more closely after all.
Into a clean pan went the orange juice and zest, sugar, cranberries and half of the arils I’d purchased. As the berries started bursting and mixing with the orange, the fragrance of scorched sugar gave way to more pleasant aromas and I started to feel pleased with myself.
When the cranberry mixture cooled I poured it into the crust and topped it with the other container of pomegranate arils, then slid it into the oven.
I hadn’t cooked all of the arils with the cranberries because I thought it might cook the pomegranate flavor out, but when I sampled a slice of the pie later during the contest I concluded I should have after all.
The cranberry-orange-pomegranate flavor was wonderful, but the less-cooked arils made the fruit filling crunchy.
The next time I make it, I think I’ll cook all the arils equally. And maybe I’ll try using fresh raspberries, too, like the recipe originally called for.
Do you have some good ideas or favorite ways to use fresh pomegranates or cranberries in your holiday baking?
E-mail me or leave a comment at thepacker.com/opinion and let me know. I’m always up for experimenting with new ways to use fresh fruits and vegetables.
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