Cranberry Sauce

POM Wonderful had sent me some of their 100% pure pomegranate juice to try. The first thing I tried was pomegranate margaritas.  At first, the tequila seemed to be too overpowering for me.  I thought maybe I needed a better brand tequila, but then I got it right.  Fortunately or unfortunately I then had a pomegranate margarita when we went to Maxwells 148.  If you live in the Boston area be sure to check this restaurant out.  Both the food and service is incredible.  Chef Maxwell visits each table to check how your dining experience is and of course your meal.  Back to the drink.  It was superb!  Of course, I wanted to recreate it.  I have tried a few different creations, one of which I did like a lot, but just could not re-create exactly what I had at Maxwells so I am not ready to share the margarita recipe just yet.   I am determined to get it right!

I came across a cranberry-pomegranate sauce and thought it would be a perfect use for the POM Wonderful as well as the bag of cranberries that keeps staring at me everytime I open the fridge.  My Mom used to make a Cranberry Conserve that we would have around the holidays. I plan on making it this year for the first time for Thanksgiving. I would have tried that recipe, but I was missing an ingredient. This recipe is really easy to make and produces a nice tasting sauce. As it sets it does get thicker. I do warn you, I found it to be on the tart side.  I did use a sugar substitute the first time around.  I personally think it would be too tart if served on top of a meat or as a side.  I eat Greek yogurt everyday and decided to try it in that. I added about a tablespoon to the yogurt, mixed it together, and it is now one of my favorite snacks. The creaminess of the yogurt mixed with the tartness of the cranberries and pomegranate add a wonderful flavor.

The second time around, I tweaked the recipe.  I did not have any more POM so I used 1/2 cup of water and the juice of a large orange for my liquid, added walnuts, and I actually reduced the sugar.  This still had the tartness expected from cranberries, but not as strong as the cranberry pomegranate one.  It was a winner for me.  I think if I were just going to use the sauce to mix with my Greek yogurt the first one was perfect for that.  If making as a side or to add on top of meat my version is definitely less tart.  It still has a kick to it, but not as intense as the first one I tried.  I don't know if it was the POM that was adding the super tartness or if the sugar substitute just did not cut it.

Cranberry sauce is quick and easy to make and tastes wonderful!  Start with the base of cranberries, 1 cup liquid, desired amount of sugar, and be adventurous!

Cranberry-Pomegranate Sauce

adapted from Pillsbury Thanksgiving recipe book

1 1/2 cups sugar

1 cup pomegranate juice (I used POM)

1 Tablespoon grated orange peel

1/2 teaspoon ground cinnamon

1 bag (12 oz) fresh cranberries

Kat's Cranberry Sauce

1/2 cup sugar

1/2 cup water

juice of a very large organe

1 Tablespoon grated orange peel

1/2 - 3/4 teaspoon ground cinnamon

1 bag (12 oz) fresh cranberries

1/4 - 1/2 cup chopped walnuts

Directions for both:

In nonreactive 2-quart saucepan, stir together all ingredients.  Heat to boiling over high heat, stirring occasionally.  Please note, I did read that if you boil pomegranate juice you do reduce the health benefits.  Reduce to medium-low.  Cook 20 to 25 minutes, stirring occasionally, until cranberries "pop" and sauce thickens slightly.

Pour into a serving bowl or storage container, cover and refrigerate until ready to serve.

(Printable Recipes)

11/10 Update:  I had some of my second recipe the next day and it was a little tarter than the previous day so you may want to tweek your sugar amount!