Pomegranate Cranberry Sauce
- ktsveggielife
- Nov 23, 2016
- 2 min read
I love cranberry sauce. It is my favorite part of the Thanksgiving meal. I know, I'm weird. But to be clear, I do not like the kind that comes out in the same impression as the can. That reminds me of maroon dog food. Yuck. I get the shivers just thinking about it.
I like real cranberry sauce. All my life, my mom made cranberry sauce. She does a mixture of things: real cranberries + canned sauce + fruits + jello (I just learned about that addition LAST YEAR. Ooops..) So I have decided to strike my own path and start making my own cranberry sauce and it was a success. It is toddler approved. What other one year old looks like a vampire from eating cranberry sauce?
You will have to excuse the light at the bottom of the picture. He likes to play with my phone and drop it and cracked the front camera so selfies are a bit blurry now...
Anyway, he loved it. And I mean LOVED it. As in he probably ate more sauce in 5 minutes today than most people do in an entire year. And I don't blame him. It is really good. In fact, I had it on toast with almond butter for a snack and that was really tasty. It was like having really tart jam. So delicious. I am almost worried I won't have any left for Thanksgiving tomorrow.
What I love about this is it requires minimal work. The hardest thing is peeling an orange and occasionally stirring. It's a beautiful thing.
Ingredients
1 12 oz bag cranberries, washed
1 orange, peeled, and diced
1/2 pomegranate, seeded
1/2 c fresh orange juice
1/4 c pure maple syrup
dash of cinnamon
Directions
1. Combine all ingredients in a medium saucepan over medium high heat and bring to a low boil.
2. When you hear the cranberries start to pop, reduce heat and simmer until it thickens into a thick, gelatinous sauce. Stir occasionally to prevent sticking or burning.
3. Chill and serve cold.
4. ENJOY
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