Cranberry sauces are so easy that I don’t really know why people buy the canned stuff without ever attempting to make their own. (Confession: my kids prefer the jellied stuff from the can.) Anyway, when I make a cranberry sauce, citrus is a given. This time around I added even more flavor with a little ginger and pomegranate. Experiment with whatever flavors and additions you like but the basic formula is the same.
Once it’s started, it’s easy and it keeps just fine in the fridge so it’s a good one to get done ahead of time, lessening the load on Thursday morning.
- Cranberries, 2 bags
- Tangerine, 2 or 3
- Ginger Root, 2 to 3 tablespoons, minced
- Sugar, about a cup although it’s up to you
- Pomegranate Juice, about a cup
Zest the tangerines then remove and discard the rest of the peel.
Mince the ginger. You can peel it first but I don’t usually bother.
Combine everything in a large saucepan: cranberries, tangerine zest, ginger, sugar, whole peeled tangerines and enough pomegranate juice about halfway cover everything. Bring it to a simmer and cook, stirring occasionally.
Once the berries are nice and soft and the whole mixture is thickened, remove the spent tangerines.
Continue cooking for a little while longer if it needs to thicken more. Remove from the heat and cool before serving.