Every Thanksgiving I cook cranberry sauce (sometimes cranberry relish) and every year I ask myself why, oh why do we do it only once a year. I mean, even the simplest homemade cranberry sauce is delicious and is incredibly easy to put together. And by “easy” I mean, my husband could do it (sorry, honey!). I don’t know about you, but I would absolutely love it to accompany any of my meat dishes any time of year!
It is decided! “Cook cranberry sauce more than once a year” is going on my list of resolutions for the upcoming new year!
- 12 oz cranberries, fresh or frozen
- 12 oz pomegranate juice
- ⅔ cup sugar
- a pinch of salt
- ¾ cup pomegranate seeds
- In a medium sauce pan combine cranberries, pomegranate juice, sugar and salt and bring to boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally, until cranberries have burst and sauce is slightly thickened.
- Remove from heat and stir in pomegranate seeds. Let cool to room temperature before serving.