“Wow” your Thanksgiving guests with this delicious Cranberry, Apple and Pomegranate Sauce that can be made in less than 20 minutes.
I learned many years ago that the easiest way to impress your guests at Thanksgiving is by making your own cranberry sauce. “Really?! You made this? Was it hard?” are the questions that inevitably crop up as soon as they taste the first bite.
While I’m tempted to claim that cranberry sauce requires a high level of culinary knowledge, that would be an outright lie, as it is arguably the easiest and quickest part of the Thanksgiving feast. Plus, it can be made several days in advance.
I’m not sure what it is about cranberry sauce that intimidates people, and I include my younger self in that category. Surely something that is sold in cans or as a holiday offering at specialty would be difficult and time consuming to make. Because of this misconception, I relish in the joy of teaching someone to make the holiday sauce because they are always…always…surprised that it comes together in 15 minutes.
While cranberry sauce lends itself to many different mix-ins and flavor profiles, such as cranberry sauce with tart cherries or cranberry sauce with port wine, the basic principles are the same each and every time. Place the fresh cranberries in a saucepan with some liquid (such as water or orange juice), and stir in some sort of sweetener (such as maple sauce, brown sugar or agave nectar). Bring to a boil then simmer for 15 minutes until the cranberries pop. That’s it!
In this version, I cooked chunks of apple alongside the cranberries, sweetening the mixture with maple syrup. Once the sauce is cooked, mix in the pomegranate arils (see How to: Pomegranate) for an extra level of tangy sweet flavor and a fun “pop” when eating the sauce.
Now it’s your turn to impress your guests!
Easy Cranberry, Apple & Pomegranate Sauce Recipe
- 12 oz. fresh cranberries
- 1 large Gala apple peeled & cut into 1-inch pieces
- ½ cup water
- ⅓ cup pure maple syrup
- ½ cup pomegranate arils
- In a medium saucepan, stir together the cranberries, apple, water and maple syrup.
- Set the saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and simmer for 12 to 15 minutes, or until the cranberries pop, stirring frequently.
- Transfer to a bowl, stir in the pomegranate arils and cool completely.
- Refrigerate, covered, until ready to serve.