Cranberry–Tangerine–Pomegranate Sauce

Servings: About 2 cups

Prep Time: 5 minutes

Cook Time: 10–12 minutes

Total Time: 15–20 minutes

Ingredients

1 bag (12 oz) cranberries, fresh or frozen

½ cup bottled tangerine juice

⅓ to ½ cup sugar (use ⅓ cup if the juice is sweetened)

¼ to ½ cup pomegranate seeds

Small pinch of salt

Optional: 1 cinnamon stick or ⅛ tsp ground cinnamon

Optional: 1 tsp orange or tangerine zest (if available)

Add cranberries, bottled tangerine juice, sugar, salt, and cinnamon (if using) to a medium saucepan.
Bring to a simmer over medium heat.
Cook for 10–12 minutes, stirring occasionally, until the cranberries pop and the mixture thickens.
Taste and adjust sweetness by adding more sugar if desired.
Remove from heat and fold in the pomegranate seeds.
Let the sauce cool completely; it will thicken as it cools.
Refrigerate until ready to serve.

Notes

For a looser sauce, add 2–4 tablespoons more juice or water.

For a smoother texture, mash the berries slightly while cooking or blend part of the sauce

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥫Sauce

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 20m