I seem to always have to serve two batches, maybe more every Thanksgiving

Cranberry sauce, is almost on every Thanksgiving table, it is expected. I remember, the first Thanksgiving I hosted as DF’s wife. I was excited, a little nerves, and meticulously designed a menu. I have to admit I was a tad neurotic, nothing could go wrong, and had I taken a moment I would have realized perfection is over rated (boring too!).

Finally it was time for the Thanksgiving feast, all of our friends and family were sitting at the table, nothing was missing as I carried the beautifully carved turkey into the room. I placed the turkey in it’s rightful place, the middle of the dining room table. I sat down, we said payer, each individual professed what they were thankful for and we began to pass the turkey and the trimming around the table. My husband asked for the cranberry sauce to be passed to him, which seemed odd, they were directly to his left. I politely told him they were already by his plate. He looked puzzled, it was at that moment I realized he did not recognize the bowl filled cranberry sauce as cranberry sauce. Simultaneously, as I went to his side of the table (to physically hand him the bowl of cranberry sauce) he picked up the bowl filled with cranberry sauce and as announced this could not cranberry sauce. I kid you not everyone stopped to look and hear what DF said; he with straight face and complete serious asked, “where are the lines?” Perplexed at first it slowly dawned on me; he was referring to the canned cranberries. The kind you can slice into symmetrical disks. It took some coaxing, but we (the guests and myself) finally convinced him to taste the homemade cranberry sauce; I am pleased to say he loved it.

Sydney and my traditional cranberry sauce

Cranberry Pomegranate Sauce:


  • 608 grams/24 ounces fresh cranberries
  • 237 grams /1 cup water
  • 300 grams/1 1/2 cups sugar
  • 223 grams/ ½-cup orange juice, fresh
  • 223 grams/ ½-cup fresh pomegranate juice
  • Zest 1 orange
  • 1 cup peeled and chopped apple
  • 1 cup peeled and chopped pear
  • 1 pomegranate, seeds and juice
  • 30 grams/2-Tablespoons pomegranate liqueur
  • Zes of 1 lemon


Prepare your mise en place.

Mise en place, minus 1 pear

Peel the apple and pear.

I admit we only peel the fruit when the sauce is being served to guest; I actually enjoy the skin

Core the apple and pear.

I used a corer, but it is not necessary

In a medium heavy saucepan combine cranberries, sugar, and water and cook until the berries burst, about 10 minutes.

This is after 2 minutes of cooking

While cranberries cook, cut and cube the fruit.

I am always amazed how precise Sydney is with those long nails

Juice the fresh orange.

Depending on the orange "stinginess" will determine how many oranges are needed

Juice and remove the pomegranate seeds.

Squeeze the pomegranate for the juice and remove the seeds only

Below are the cranberries as they begin to burst; keep stirring.

About 5 minutes of cooking, cranberries begin to burst

Add all the other ingredients except for the pomegranate seeds. Cook, stirring frequently, until the mixture thickens, about 25 minutes.

The cube fruit should remain visible

Add seeds, stir to combine, 15 minutes into the cooking process. Allow for the sauce to cool.

The seeds resemble little gems

Add the pomegranate liqueur.

Stir after each addition

Transfer to a glass bowl, allow to cool to room temperature. Then place the glass bowl or bell jars, which works wonderfully, in the refrigerator, covered. The sauce will last up to 2 weeks.

Cranberry Sauce with decorative orange zest



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