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Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Course condiment, Side Dish
Cuisine American
Servings 16tablespoons
Calories 84kcal
Ingredients
2cupscranberries(see notes)
½cupwater
½cupapple cider(see notes)
2cuties(juiced)
1 ½teaspooncutie zest
1 ¼cupssugar(see notes)
pinchsalt(see notes)
1cuppomegranate seeds
½teaspoonallspice(see notes)
Instructions
Zest and juice the cuties. (see notes)
Deseed the pomegranate. (see notes)
Mix the cranberries, water, apple cider, juice from the cuties, sugar, one teaspoon zest, allspice, and salt in a pot and cook till the mixture reaches a boil.
Once you see foam on the surface reduce the heat to a simmer.
Simmer till the berries start popping. (about 10 minutes)
Stir and add all but two tablespoons of the pomegranate seeds and cook another 5 minutes till the mixture starts to turn glossy.
Once the mixture coats your spoon, your cranberry sauce is ready.
Once the sauce cools, garnish it with the two tablespoons of reserved pomegranate seeds and the ½ teaspoon of the zest and serve.
Notes
Cranberries - Fresh or frozen cranberries can be used for this recipe. If you're using frozen, you don't need to defrost them; you can add them directly to the pot.Apple Cider - This adds a little depth of flavor, so I like to add it to my sauce. If you don't have it, use water and adjust the sugar as needed.Sugar - I like to use regular sugar, but depending on your dietary needs and preferences, you can substitute it with honey, monk fruit sweetener, or maple syrup.Salt - A pinch of salt helps balance out the other flavors.Allspice - This has notes of cinnamon, cloves, and nutmeg, adding flavor and holiday aroma to the sauce. Cuties - I use cuties as they're seedless, making it easier to juice them.Pomegranate - Feel free to use storebought pomegranate seeds to save time.