Cranberry-Pomegranate Sauce | Sauced

Joshua Bousel

Last year I did a spiced cranberry sauce at my Thanksgiving dinner. The family was excited to try something different, and proud of a recipe I developed, but when it came down to it, I think most would have preferred something more traditional. So thinking of scaling back, but remaining inventive, I decided to test out a cranberry-pomegranate sauce—adding just one complimentary fruity flavor rather than plethora of holiday spice.

Essentially this is the same as any normal cranberry sauce, with the exception of substituting pomegranate juice for the water when boiling the cranberries until they burst.

The overall flavor was definitely more in line with a common cranberry sauce—an uncomplicated balance between sweet and tart. The fruit component was pushed further, but not as much as I expected, so I threw some pomegranate seeds into the mix to give it a little extra touch of pomegranate.

When comes down to the actual Thanksgiving dinner, I think this incarnation of cranberry sauce will fare much better with the family unit than my previous attempt. If not, you can be sure I'll be back next year with yet another attempt to please.