Enjoy all of the fall flavors this Thanksgiving with this easy and delicious pomegranate cranberry sauce.
Yes, I’m Still Here! All is well. Everything is fine. Just busy, busy, busy. It started when the kids returned to school in the fall and continued through Halloween and it’s still crazy a week shy of Thanksgiving! It’s the busiest time for home-cooks and I’ve been busy cooking, too. And not for Thanksgiving, as you would guess. I had a great opportunity with POM Pomegranates and I’ve got pomegranate on the brain!
My whole family does, too! We ADORE pomegranates! Every year my kids are thrilled when it’s pomegranate season. My husband and I spend months seeding these bejewelled beauties. Need help on how to seed pomegranates? Click here for instructions.
Until then, enjoy one of our family’s favorite Thanksgiving condiments:
Pomegranate-Cranberry Sauce
Two great fall fruits make a great sauce for your holiday turkey, port roast or even a weeknight roasted chicken. Recipe by Laura Bashar of Family Spice
Ingredients:
- 12 oz cranberries, fresh
- 1 cup pomegranate juice
- 2/3 cup granulated sugar
- 1/2 cup pomegranate arils
Directions:
- In a small saucepan, bring to boil (about 7 minutes):
- 12 oz cranberries, fresh
- 1 cup pomegranate juice
- 2/3 cup granulated sugar
- Reduce heat to low and simmer for 15 minutes, until the sauce thickens.
- Remove from heat and let sauce cool for 5 minutes.
- Refrigerate for at least 1 hour.
- Prior to serving, stir in:
- 1/2 cup pomegranate arils
Notes:
Cooking Tips: Cranberries are highly acidic, which discourages bacteria growth. Cranberry sauce can be made and refrigerated at least two weeks before serving, and leftovers are likely to stay fresh for another two weeks. If using frozen cranberries, do not defrost before use. Just allow extra cooking time.
Prep Time:
Yield: 10 servings
Cook Time:
I love them too. A friend of mine often serves them with bubbly wine for special occasions. And the seem like a great fruit to blend in with cranberries.