Is there anything prettier that Cranberry Pomegranate Sauce? The perfect little holiday relish, so simple to make and beyond delicious! My Fresh Cranberry Raspberry Sauce has always been a family favorite, but this sweet crimson Cranberry Pomegranate Sauce gives it a run for the money!
Sweet juicy pomegranate arils, a touch of fresh ginger and a sprinkle of fresh parsley or cilantro really adds something special to this holiday favorite. Perfect with Roast Turkey, perfect on hearty turkey sandwiches the day after Thanksgiving. But so good with warm brie or on bruschetta with goat cheese. A delight for your eyes and your taste buds!
I love that I can make this in less than 15 minutes - start to finish. I also love that I can make it a few days before our Thanksgiving celebration, stir in the fresh pomegranate arils just before serving, and it is perfect. One less thing to worry about on Thanksgiving Day, and everyone devours this delicious sauce!
The ginger and the pomegranate give it a completely different taste than traditional cranberry sauce or even my Fresh Cranberry Raspberry Sauce, and I never try to decide which one of the three to make - so simple and easy, and so absolutely wonderful that I make them all!
Hope that you enjoy this as much as our family and friends do!
12 ounces (1 bag) whole fresh cranberries
¼ cup fresh orange juice
1 cup sugar
¼ cup honey
1 teaspoon fresh ginger paste or finely chopped fresh ginger
1-1/4 cups pomegranate arils (pomegranate seeds)
Finely chopped fresh parsley or cilantro
HOW I MAKE THESE:
1. In a heavy large saucepan, place the cranberries, water, sugar and honey over medium heat. Cook, stirring occasionally, until mixture just starts to boil.
2. Reduce heat and cook for about 5 minutes, maintaining a low boil. Watch carefully and stir frequently so that the sauce doesn’t boil or bubble over the top of the pan.
3. Remove from heat and allow to cool to room temperature. Add ginger and stir until combined.
4. Just before serving, add pomegranate arils just before serving. Garnish with chopped fresh parsley or cilantro.
YIELD: Makes about 2-1/2 cups
NOTES: Perfect as a sauce or relish with a Roast Turkey dinner, also good with warm brie or on bruschetta with goat cheese and whole grain crackers or crostini. Perfect on turkey sandwiches too!
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