Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!
Ingredients
- cranberries: 2 packages (12 ounce packages, fresh)
- turbinado sugar: 2 cups (to taste)
- ½ cups freshly squeezed orange juice: 1 piece
- water: 1 cup
- dark corn syrup (such as Karo®): 0.25 cup (to taste)
- port wine: 2 Tbsp (to taste)
- lime juice: 1 Tbsp (to taste)
- cinnamon sticks: 2 piece
- orange zest: 1 Tbsp (divided)
- whole cloves: 4 piece
- pomegranate, peeled and seeds separated: 1 piece (divided)
Metric Conversion
Stages of cooking
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Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
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Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
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Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.
