When making my cranberry sauce for our turkey dinner this past Thanksgiving, I decided to try something new. My family loves my cranberry orange dish that I make year after year, but I just wanted to try something new this year and the pomegranates in our local grocery stores are plump and delicious. This sauce or relish turned out even better than expected and had a tangy sweet flavor that was addictive. The pomegranate arils added in at the end of cooking also added a little crunch which I really liked.
This sauce which go perfectly with duck, ham, and any pork dish really and I now have a new family favorite. Usually, cranberry sauce is one thing I end up throwing out after everyone has had their fill of turkey leftovers, but this year everyone was gobbling it up on just about everything so there was none left the day after Thanksgiving. I especially enjoyed a turkey sandwich with a scoop of this cranberry sauce on the bread. It really brightened up a usually boring sandwich!
Deborah Mele 2018
- 1 Bag (16 Ounces) Fresh Cranberries
- 1 Cup Pomegranate Juice
- 1 Cup Sugar
- 1 1/2 Cups Pomegranate Arils
- 1 Teaspoon Grated Orange Zest
- Place all the ingredients except the arils in a pot and cook over medium heat for 15 to 20 minutes, stirring often until the cranberries have popped.
- Remove from the heat and stir in the pomegranate arils.
- Place mixture in a bowl and cool to room temperature (mixture thickens as it cools).
- Cover and refrigerate until needed. (This sauce can be prepared two days ahead)
Nutrition Information:Yield: 12 Serving Size: 1/3 cup
Amount Per Serving: Calories: 98 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 3mg Carbohydrates: 25g Fiber: 1g Sugar: 23g Protein: 0g