Cranberry Pomegranate Sauce
A sweet-tart accompaniment for Holiday meals.
Ingredients
- 1 (12 oz.) bag fresh cranberries
- ⅔ 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.
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