{"id":1009,"date":"2007-11-06T19:34:07","date_gmt":"2007-11-07T02:34:07","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2007\/11\/06\/cranberrypomegranate-jam\/"},"modified":"2008-04-06T19:58:31","modified_gmt":"2008-04-07T02:58:31","slug":"cranberrypomegranate-jam","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2007\/11\/06\/cranberrypomegranate-jam\/","title":{"rendered":"Cranberry~Pomegranate Jam\/Relish"},"content":{"rendered":"

Plump pomegranates and tart cranberries are in season right now here in Seattle. I purchased few pounds last weekend with the idea of preparing jam\/cooked relish. I thought it would be fun to try something new with these two tart and fruity ingredients. <\/p>\n

I’ve combined the cranberries with pomegranate juice and water. The sweetener was the jaggery<\/a>. I let them simmer on medium heat to jam like thick consistency. It was an easy process. <\/p>\n

I made pecan pancakes for lunch. The carbos and the bright tasting jam, I really liked the whole combination. People who go for unique flavors and anti-oxidant fanatics alike will enjoy this jam\/relish, I think.<\/p>\n

\"\"
\nPomegranate Seeds and Cranberries<\/small><\/center><\/p>\n

Recipe:<\/strong><\/p>\n

2 cups pomegranate seeds
\n2 cups cranberries, rinsed
\n2 cups jaggery<\/a>, crushed
\n1 cup water<\/p><\/blockquote>\n

Coarsely crush pomegranate seeds (blender, citrus juicer, food mill or with your hands). Pour through a coffee filter to remove the seeds and extract the juice. (I carried this process somewhat carelessly, thinking few escaped seeds won’t hurt, but I will be taking extra precautions next time to remove seeds completely.)<\/p>\n

Take pomegranate juice, cranberries and jaggery in a wide pot. Add water. Bring to a boil. Then simmer, uncovered for about 15 to 20 minutes, till the cranberries pop and the whole thing thickens to jam like consistency. Let cool and store in a clean jar.<\/p>\n

Enjoy with pancakes, or as bread\/ chapati spread.<\/p>\n

\"\"
\nCranberry~Pomegranate Jam\/Relish<\/small><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

Plump pomegranates and tart cranberries are in season right now here in Seattle. I purchased few pounds last weekend with the idea of preparing jam\/cooked relish. I thought it would be fun to try something new with these two tart and fruity ingredients. I’ve combined the cranberries with pomegranate juice and water. The sweetener was […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[85,58,169],"tags":[],"class_list":["post-1009","post","type-post","status-publish","format-standard","hentry","category-cranberries-2","category-jaggery","category-pomegranate"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1009","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1009"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1009\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1009"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1009"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1009"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}