Pomegranate-Ginger Cranberry Sauce
It’s more Thanksgiving Stuff!
Just a super simple recipe drop and video for you to have for Thanksgiving! No back story, no tips and tricks… it’s fail proof. All you need to know is if you want a saucey compote type jelly, skip the gelatin.
Honestly, it was night time, I was bored, and the bag of cranberries I bought a few days earlier was going to go bad if I didn’t make this sauce pronto. So, I raided my fridge and came up with this recipe on the fly. All in all, I would say it is a success. The taste is exactly what you crave out of cranberry sauce and the recipe is simple. What more could you want? This jelly is tangy, sweet and cuts through all the rich and buttery food you’ll be having! Plus it has ginger and cardamom which acts as a digestif and a palate cleanser. Yup! We are getting fancy over here for the holidays… but…. in an uncomplicated way.
I have a feeling that both the “canned jelly” stanners and the compote jammy lovers alike will find this recipe pleasantly surprising. It makes everyone happy!
I put the sauce in individual serving molds for easy serving!
Garnished with sugared lemon zest
Did you know? You can keep homemade cranberry sauce in the fridge for up to 14 days and longer if you freeze it! So, go ahead and make this baby now if you feel so inclined. No one will judge you, I promise.
Pomegranate-Ginger Cranberry Sauce Recipe
Prep time: 5 Min Cook Time: 8-10 Min Inactive Time: 6 hours-overnight
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Ingredients:
16 oz cranberries, rinsed, bruised berries discarded
2/3 C cane sugar
1/2 lemon juiced
1 stick cinnamon
1 pod Black cardamom
1/8 tsp ginger
pinch nutmeg
1/3 C ginger beer
1 packet unflavored gelatin (optional)
1/3 C pomegranate soda or juice
1 tsp pomegranate molasses
Method:
Step 1: Coat berries in sugar, set aside. In a small bowl, pour in ginger beer and add packet of gelatin. Set aside and let the gelatin bloom. In another small bowl, add molasses and pomegranate juice/soda and mix.
Step 2: In a medium sauce pan over Medium-high heat, add sugared cranberries. Add pomegranate mixture and stir to dissolve sugar completely. When gently boiling, add spices and lemon juice. Mix well. When berry mixture is bubbling reduce temperature to medium-low and simmer about 5 minutes until thickened and reduced by half. Use the back of a large spoon to mash down any whole berries. Remove cinnamon and cardamom pod. The sauce is ready when you can see the bottom of the pan when scraping. Turn off the heat and add gelatin mixture. Mix very well to combine and incorporate gelatin. Cool slightly.
Step 3: Add to gelatin molds or a dish of your choice and refrigerate, preferably overnight.
*optionally, you can skip adding gelatin if you like your sauce less firm. Just add ginger beer at the pomegranate step and follow the rest of directions as written.
