Pomegranate Cranberry Sauce with Bourbon Recipe
A delicious spin on the traditional cranberry sauce that tastes so much better than canned and is ready in just 30 minutes.
Equipment
- 1 3 quart sauce pan
Ingredients
- 12 ounces fresh cranberries from one bag
- 2 cups pomegranate arils
- 1.5 cup maple sugar can also use brown sugar
- ½ cup fresh blood orange juice
- Zest of 2 blood oranges
- ½ teaspoon kosher salt
Instructions
- Place all the ingredients in a 4 quart dutch oven or large saucepan and cook on medium-high heat, stirring occasionally, for 15 to 20 minutes or until most of the liquid has evaporated and reduced. You want the texture to begin to appear jammy.
- Once most of the cranberries have popped, and pomegranates have released their juices, remove from heat and let rest for at least 15 minutes.
- Serve immediately or cover and refrigerate for up to 1 week. Re-heat over the stove until warmed through before you serve.
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