Never buy canned cranberry sauce again. This Easy Cranberry Pomegranate Sauce is so simple and tasty, it will become the star of your Thanksgiving meal.
Do you have your turkey yet? If not, get on it. It needs to thaw! Have you planned all your sides? Only two more days. Tick, tock, tick, tock. Lucky for you there is still time to make a crowd-pleasing Cranberry Pomegranate Sauce that will be the star of the Thanksgiving meal – after the turkey of course. This is hands down the easiest thing to make. One pot, a bit of stirring and viola; the cranberries start to pop and form a yummy sauce.
This recipe is a twist on the traditional stand by sauce because I added pomegranate juice. This adds some extra flavor and sweetness as opposed to adding water or orange juice. I still get the orange flavor by adding 2 tbsp of orange zest. I don’t like to use regular sugar in this because it starts to taste like jelly. I like the more natural flavor that comes from pure maple syrup. You guys know how much I use maple syrup – it’s in everything like these Maple Carrots and Chickpeas and these Roasted Maple Sweet Potatoes and Cranberries. I think I need to start buying it at Costco.
I like to pull the sauce off the burner before all the cranberries have popped. The full cranberries add some texture and make it look more natural. I grew up on the canned stuff, in fact, we just plopped it out of the can and left it in the can shape. How weird is that? There is a time and place for the canned stuff but Thanksgiving is not it. This Cranberry Pomegranate Sauce can be made up to two days in advance so you can check one thing off your list. I just set mine out an hour or two prior to mealtime and let it come to room temperature.
Double it if you want yummy leftovers for your grilled turkey and cheese sandwiches the next day. Let’s face it, turkey can be dry and that’s why cranberry sauce was invented. There is no other way to eat a leftover turkey sandwich than slathering it with this Cranberry Pomegranate Sauce.
Cranberry Pomegranate Sauce
- 1 bag of cranberries 12 ounces, washed
- 3/4 cup of pure maple syrup
- 1/2 cup pure pomegranate juice
- 2 tbsp orange zest
Mix all ingredients in a saucepan over medium heat.
Stir and turn down to a simmer.
Let cook until the cranberries start to pop open.
Take off the heat before they have all popped, about 8 minutes.