A delicious twist on classic cranberry sauce bursting with flavor!
When I was a kid, we had a pomegranate tree in our back yard. When they were ripe, the family would gather around the kitchen table, scooping out all the seeds into a large community bowl. Then we would eat the seeds by large spoonfuls. I remember the seeds had a slight crunch, popping in my mouth, releasing their juice. My tongue and lips would be stained purple for a little while. It remains a great childhood memory.
That pomegranate tree has since been replaced by tangelos, so I’ve been reduced to buying them at the store like common folk. Lol. Sometimes I’ll even splurge and buy just the seeds, but that’s not nearly as much fun. I also buy the juice for Thanksgiving to make this sauce…the look, the smell, the taste. Get your holiday underway by making some. It’s glorious.
- 1 bag (12 ounces) fresh or frozen cranberries
- 1 cup pomegranate juice
- 1/4 cup orange juice
- 1 cup brown sugar
- 2 teaspoons cinnamon
- pinch of salt and pepper
In a medium saucepan, mix together all of the ingredients. Bring to a boil; reduce heat to a simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes.
Remove from heat. Let cool to room temperature.
Serve with turkey, pork, or even mixed into plain yogurt for a healthy dip!
You can make this up to a week ahead of time and keep refrigerated in an airtight container.