For years I would never get anywhere near canned cranberry sauce. The stuff is just scary looking. Its shaped like the can it was packaged in and it has the same consistency as Jello although it is not Jello. Plus its not very sweet. I know its not supposed to be, but when you combine the can shape, the wiggliness and the tartness, its just unappealing.
Last year when I hosted my first Thanksgiving I decided I was going to make fresh cranberry sauce. I wanted to see just what the difference is between canned and fresh. I followed a recipe that I found on All Recipes. It was okay, but I wasn’t overly impressed with it. The recipe called for adding orange juice concentrate, which I did, but the measurements were way off and the cranberry sauce ended up tasted like red orange juice with cranberries in it.
When I found this recipe on the Pioneer Woman’s website, I knew that I needed to make it. I love pomegranates and I love pomegranate juice even more. I rarely buy it because of the price, but I had to make an exception for this recipe.Print
Pomegranate Cranberry Sauce
- Yield: 6
- 1/2 bag fresh cranberries
- 8 oz. cherry pomegranate juice
- 1/2 cup sugar, plus 2 tablespoons
1. Combine all of the ingredients in a medium saucepan over medium heat for 20 minutes, stirring occasionally to prevent the cranberries from sticking.
2. Transfer the cranberry sauce to a bowl and stick in the fridge or on the counter until ready to serve.
Source: The Pioneer Woman
DE-LISH-US! Everyone (well everyone who eats cranberry sauce) raved about how good this was. The cranberries and pomegranate juice go so well together. There wasn’t enough leftover turkey from our meal on Sunday so I’m really excited for this Friday so I can try out a cranberry and turkey sandwich!