Perfect Pomegranate Cranberry Sauce The Best Recipes

Trying to find recipes Perfect Pomegranate Cranberry Sauce, the site provides recipes Perfect Pomegranate Cranberry Sauce that a person need Listed below are the tested recipes Perfect Pomegranate Cranberry Sauce of which you need

Perfect Pomegranate Cranberry Sauce

"Don't settle for boring, mediocre cranberry sauce this holiday season. Instead, serve your friends and family this amazing reboot of the traditional Thanksgiving relish. It goes great with holiday fare like turkey and everyday favorites like biscuits. Or you can even serve it with vanilla ice cream as a dessert! Jar or freeze your leftovers to enjoy this sauce year-round!"

Ingredients :

2 (12 ounce) packages fresh cranberries
2 cups turbinado sugar, or more to taste
1 1/2 cups freshly squeezed orange juice
1 cup water
1/4 cup dark corn syrup (such as Karo®), or more to taste
2 tablespoons port wine, or more to taste
1 tablespoon lime juice, or more to taste
2 cinnamon sticks
1 tablespoon orange zest, divided
4 whole cloves
1 large pomegranate, peeled and seeds separated, divided

Instructions :

Prep : 15M	Cook : 20M	Ready in : 1H30M

Combine cranberries, sugar, orange juice, water, corn syrup, port wine, lime juice, cinnamon sticks, 1 1/2 teaspoons orange zest, cloves, and 1/4 the pomegranate seeds in a heavy pot; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until cranberries pop and sauce is thickened, about 30 minutes.
Taste the sauce and add more sugar, corn syrup, or port wine if desired. Remove cloves or cinnamon if the taste is overpowering at this point and add more port wine or lime juice.
Continue to simmer sauce, stirring occasionally, until desired consistency is reached, 15 to 30 minutes. Remove pot from heat and cool, about 30 minutes. Sauce will thicken as it cools. Remove cinnamon sticks and cloves if still in sauce. Stir remaining pomegranate seeds into sauce and garnish with remaining 1 1/2 teaspoons orange zest.

Notes :

This sauce actually tastes better the next day, so prepare it the night before and refrigerate until ready to serve.
Prepare your sauce in an enameled cast iron Dutch oven or casserole pan. Cast iron distributes heat more evenly than aluminum or stainless steel, and the enamel prevents sticking and burning, reducing the risk for sauce-making disasters.
Commercial orange juice with extra pulp can be used instead of freshly squeezed.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Thanks to visiting our blog. may forget to bookmark each of our site, if our web-site provides the best tested recipes.