I have 3 ‘favorite’ cranberry sauce recipes that I tend to rotate through from year to year. This year, I decided make them all (plus a couple more) to see which one truly was my favorite. I invited a taste-tester to join me and we both agreed, this one was the winner.

Now, I know for some people, holiday meals aren’t complete without canned cranberry sauce, but if you’ve never made it from scratch, I urge you to give it a try. It’s super easy to make, tastes amazing, and you can keep it in the fridge for weeks so it can be made way in advance.

Okie dokie - to begin we’ll need whole cranberries (fresh or frozen), pomegranate juice, and sugar.

Combine the ingredients together in a heavy-bottomed 2-qt or larger sauce pan.

Heat, stirring occasionally, until the mixture begins to boil.

Lower the heat to a gentle simmer and continue cooking, stirring occasionally, until the cranberries pop open and the mixture thickens (about 10 minutes).

And that’s all there is to it. The mixture will thicken as it cools. Serve warm or cold. Happy Holidays!

Items used to make this recipe:

(affiliate links)

• 2 quart le creuset saucepan https://amzn.to/2XIMeFr

Cranberry Pomegranate Sauce

makes about 2 1/2 cups

Printable Recipe

Ingredients

• 2 cups (8 ounces) whole cranberries (fresh or frozen)

• 2/3 cup granulated sugar

• 1/3 cup pomegranate juice

Directions

1. Place all the ingredients in a 2-quart or larger saucepan and cook over medium heat, stirring occasionally, until the cranberries break down and the mixture thickens, about 10 minutes.