Cranberry-Pomegranate Sauce Recipe

Last year I did a spiced cranberry sauce at my Thanksgiving dinner. The family was excited to try something different, but when it came down to it, I think most would have preferred something more traditional. So, in an attempt to scale back while remaining inventive, I decided to test out a cranberry-pomegranate sauce—adding just one complimentary fruity flavor rather than a plethora of holiday spices.

Essentially this is the same as any normal cranberry sauce, with the exception of substituting pomegranate juice for the water when boiling the cranberries until they burst.

The overall flavor was definitely more in line with a common cranberry sauce—an uncomplicated balance between sweet and tart. The fruit component was pushed further, but not as much as I expected, so I threw some pomegranate arils into the mix to give it a little extra touch of pomegranate.

Come Thanksgiving, I think this incarnation of cranberry sauce will fare much better with the family unit than my previous attempt. If not, you can be sure I'll be back next year with yet another attempt to please.