Cranberry sauce is my favorite condiment/side dish on Thanksgiving. I really like the more creative tricks to the traditional recipe. My favorite so far has been a Gingered Cranberry Sauce, but I have tried a variation with Pinot Noir which was also very tasty. This cranberry sauce is infused with pure pomegranate juice (no cocktails please) and the combination is pretty much perfect. The pomegranate juice has a slightly sweeter flavor than the cranberries so it’s a great way to make the sauce sweeter without adding additional sugar.
Cranberry Pomegranate Sauce
(makes 4 cups)
Printable Version
Ingredients:
- 4 cups cranberries
- 1 cup pomegranate juice (I used POM)
- 3/4 cup sugar
Directions:
- In a saucepan, combine the cranberries, pomegranate juice and sugar.
- Cook on high heat until the cranberries begin to crack and break apart, about 5-8 minutes. Stir occasionally.
- With a masher, mash the cranberries to form a sauce. Cook for another 5-8 minutes until the sauce has reduced a bit.