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Perfect Pomegranate Cranberry Sauce
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Elevate your cranberry sauce with pomegranate seeds and port wine for a Thanksgiving twist!
Ingredients:
  • 2 (12 ounce) packages fresh cranberries
  • 2 cups turbinado sugar, or more to taste
  • 1.5 cups freshly squeezed orange juice
  • 1 cup water
  • 0.25 cup dark corn syrup (such as Karo®), or more to taste
  • 2 tablespoons port wine, or more to taste
  • 1 tablespoon lime juice, or more to taste
  • 2 cinnamon sticks
  • 1 tablespoon orange zest, divided
  • 4 whole cloves
  • 1 large pomegranate, peeled and seeds separated, divided
Instructions:
  • In a heavy pot, mix together cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 pomegranate seeds. Bring to a boil. Simmer on low heat, stirring occasionally, until cranberries pop and sauce thickens, approximately 30 minutes.
  • Adjust sweetness with more sugar, corn syrup, or port wine to taste. If cloves or cinnamon flavor is too strong, remove and enhance with extra port wine or lime juice.
  • Simmer sauce, stirring occasionally, until it reaches your desired consistency, 15 to 30 minutes. Let the pot cool off the heat for about 30 minutes. As the sauce cools, it will thicken. Remove any remaining cinnamon sticks and cloves. Stir in the rest of the pomegranate seeds and top it off with the remaining 1 1/2 teaspoons of orange zest for a finishing touch.

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