Sarah Blanchard
@sarbla
Festive Cranberry-Pomegranate Sauce
A vibrant and tangy sauce that combines the tartness of fresh cranberries with the sweetness of pomegranate, perfect for holiday feasts.
Details
- Cuisine:american
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:7
- Views:1
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings24
Ingredients
- 1 (12 ounce) bag, rinsed and sorted
- 1 cup
- 1 cup
- 1 teaspoon
- 1/4 teaspoon
- 2
- 1, peeled and seeds separated
Cooking Instructions
Follow our step-by-step guide on how to make Festive Cranberry-Pomegranate Sauce.
Step 1
Start by gathering your fresh cranberries, ensuring they are rinsed and sorted. In a medium saucepan, combine the cranberries with the white sugar, orange juice, orange zest, ground cloves, and the two cinnamon sticks. Stir everything together until well mixed. Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. Stir constantly to prevent sticking and to help the cranberries burst and release their juices. After 10 minutes, remove the saucepan from the heat and allow the mixture to cool down to room temperature. Once cooled, gently fold in the pomegranate seeds, adding a delightful crunch and burst of flavor. Transfer the sauce to a container and refrigerate it for at least 8 hours, or ideally overnight, to let the flavors meld beautifully. Before serving, don’t forget to remove the cinnamon sticks for a smooth finish.
How to Serve
Serve this vibrant sauce alongside roasted turkey, ham, or as a topping for cream cheese on crackers for a delightful appetizer.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to one week. This sauce also freezes well, so feel free to make it ahead of time and enjoy it later!