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PdfPrep: 5 mins | Cook: 15 mins | Yields: ~2 Cups
Ingredients
• 12 oz Fresh Cranberries (1 bag)
• 1 cup Orange Juice
• ¾ cup Granulated Sugar (add up to 1 cup for a sweeter sauce)
• 1 tbsp Fresh Orange Zest
• 1 cup Fresh Pomegranate Seeds (Arils)
• 1 pinch Salt
Dissolve: In a medium saucepan, combine the orange juice and sugar. Bring to a gentle boil over medium-high heat, stirring until the sugar has fully dissolved.
Simmer: Add the cranberries, orange zest, and a pinch of salt. Reduce heat to medium-low.
Pop: Simmer for 10–12 minutes, stirring occasionally. The cranberries will begin to "pop" and the liquid will thicken into a syrupy consistency.
Cool: Remove from heat and let the sauce sit for 15–20 minutes. (The sauce thickens significantly as it cools).
Fold: Gently stir in the pomegranate seeds. This keeps them bright, crunchy, and prevents them from bleeding their color into the sauce.
Chill: Transfer to a bowl and refrigerate until cold.
Directions
Chef’s Notes
• Texture: If you prefer a smoother sauce, lightly mash the cranberries with the back of a spoon during Step 3.
• Make-Ahead: This is best made at least 4 hours (or up to 3 days) in advance to allow the flavors to meld.
• Garnish: Top with a sprig of fresh rosemary or additional orange zest just before serving for a festive look.