Pomegranate Orange Cranberry Sauce
Every Thanksgiving, I make cranberry sauce, refining and improving the recipe over the years. But I think I can stop trying to improve it, because I honestly don’t think it gets any better than this! This sauce is tart, sweet (but not overly) and is an amazingly fresh, bright complement to an otherwise heavy meal. Time, sugar and cooking candy the orange peel to take out most of its bite. It is best to make the day before serving, to allow the flavors to blend and mellow.
1 lb organic cranberries, picked over
1/2 cup water
2 oranges – 1 washed, unpeeled, seeded and cut into chunks, 1 for juice and zest3/4 cup coconut sugar, maple syrup or honey (or more, to taste. I ended up using about a cup.)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon orange zest
1/2 cup pomegranate seeds (optional)
Cook the cranberries, water, coconut sugar, spices, unpeeled orange chunks and juice from the second orange uncovered over medium heat until most of the berries pop and the sauce is thick, about 10 minutes.
Remove from heat when it is cooked down and looks like this:
Blend with an immersion blender, right in the pan (or remove to food processor or blender – the goal is keeping it chunky.) Remove and discard any remaining larger orange peel pieces.
Add orange zest and pomegranate seeds and chill in refrigerator at least several hours up to two days before serving. Enjoy!