One of my favorite things about our Thanksgiving menu is the cranberry sauce. That’s weird right? I don’t know why it’s my favorite, but I love it. Maybe because no one in my family really likes cranberry sauce but me and my mom. We always end up being the only ones who eat it. Today I’m sharing with you a recipe that I came up with that’s a fun twist on the classic cranberry sauce. My Cherry Pomegranate Cranberry sauce, has all the sweet and tart elements that you are used to, but with a few additions of some nostalgic holiday flavors.
When I was growing up, we always had cranberry sauce at our Thanksgiving meal. Now it wasn’t a fancy homemade cranberry sauce with different spices and flavors, it was the one in the can. You know what I’m talking about. The one that comes out still in the shape of the can with the rings around it. You slice it up, in all it’s jelly glory and it’s still stays in that wonderful form. Now, I don’t know about you, but I loved that stuff! Maybe it reminds me of Thanksgiving at home with my family when I was little, but I still love it.
The canned cranberry sauce was all I ever really knew as a kid. When I started venturing out on my own in the cooking world, I was shocked to know how easy it really is to make the stuff. Now, it’s totally different then the canned varity, but I love it still the same. This particular recipe has the addition of pomegranate cherry juice as well as a little vanilla and I love the tart and sweet qualities of it. It pairs perfectly with turkey and stuffing and I honestly like to eat it straight up, by itself. It’s that good!
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Cherry Pomegranate Cranberry Sauce
This cranberry sauce has a fun twist on a classic for the holidays. Great for Thanksgiving or Christmas, this sauce makes a great addition to the holiday table.
- 12 oz fresh cranberries
- 3/4 cup brown sugar
- 1 cup cherry pomegranate juice
- 1/2 teaspoon vanilla
- pinch kosher salt
- pomegranate seeds for garnish
Combine cranberries, brown sugar and juice in a small saucepan over medium high heat.
Bring mixture to a boil and reduce heat to medium. Stir and let mixture slowly boil until the cranberries pop. This should take about 10 minutes
Remove mixture from the heat and stir in vanilla and salt.
Let the mixture chill in the fridge till completely cool. Garnish with fresh pomegranate seeds.