Thanksgiving

Cranberry Pomegranate Sauce

Thanksgiving is decidedly an American holiday highlighted by the Macy’s Thanksgiving Day Parade and football games. Golden, overstuffed turkeys, mashed potatoes, cranberry sauce, and green bean casseroles will be prominently displayed on festively set tables across this great land.
Then there’s the American-Armenian version of Thanksgiving which we celebrate for the same reasons as our American sisters and brothers: gratitude for good health, food, shelter, family, friends, and freedom.
But we celebrate with a twist.
Our holiday table would not be complete if we didn’t include some of our treasured favorites – yalanchi, boregs, basturma, hummus, midia dolma, nuts, dried apricots, kufteh, paklava, well you get the idea!

I often prepare a homemade cranberry sauce as part of our Thanksgiving menu. I know, it’s not Armenian, but I jazz-it-up with some pomegranate molasses and a sprinkling of pomegranate arils to make it feel that it is.
We wish you ALL, a very HAPPY THANKSGIVING from our Armenian Kitchen to yours!

(The following recipe was adapted from The Williams-Sonoma Kitchen Library Holiday Entertainment Cookbook.)

Print

Cranberry Pomegranate Sauce

A sweet-tart accompaniment for Holiday meals.
Course Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people

Ingredients

  • 1 (12 oz.) bag fresh cranberries
  • cup granulated sugar or a little more depending on the tartness of the cranberries
  • 2 Tbsp. pomegranate molasses
  • 1 medium orange, zested and juiced Note: any type of orange will work.
  • 1 cup water
  • 1 (3-inch) cinnamon stick (or 1 tsp. ground cinnamon)
  • ¼ tsp. ground cloves optional

Optional Garnishes:

  • ½ cup toasted walnuts or pecans, coarsely chopped
  • ¼ cup pomegranate arils

Instructions

  • Rinse cranberries in a colander and sort through them, discarding any soft or bruised ones.
  • In a non-reactive saucepan, stir together the cranberries, sugar, pomegranate molasses, orange zest and juice, water, cinnamon stick, and ground cloves, if using.
  • Using a medium-high heat, bring ingredients to a boil, then reduce heat, partially cover the pot and simmer gently, stirring occasionally for 10-15 minutes or until sauce thickens and most of the cranberries have burst. Remove and discard cinnamon stick.
  • Transfer to a serving bowl and let cool for about 15 minutes. Cover and refrigerate until ready to serve.
  • Just before serving, garnish the top of the cranberry sauce with chopped nuts and/or pomegranate arils, if desired.
(Visited 98 times, 1 visits today)

Recent Posts

Tahnabour (Yogurt Soup) from Marian Amiraian

Sometimes people are lucky enough to be in the right place, at the right time.…

2 weeks ago

Apricot Logs – a Holiday Favorite!

This recipe first appeared on The Armenian Kitchen website in December, 2015. It's been one…

2 months ago

Vivian’s Homemade Armenian String Cheese

Armenian String Cheese Vivian Vezirian-Hovsepian is an amazing cook! Her yalanchi recipe is to-die-for, as…

3 months ago

Green Beans and Zucchini (Fassoulia yev Tutum)

Fassoulia literally means ‘bean’ – white, red, green –you get the idea. My husband and…

4 months ago

Armenian String Cheese (Tel Banir)

Even though my family and I LOVE Armenian string cheese (aka Tel Banir or chechil),…

6 months ago

Shepherd’s Salad with Pomegranate Molasses Dressing

Shepherds of long ago created meals of wild greens and herbs as they sought nourishment…

7 months ago

This website uses cookies. find out more.