Cranberry Sauce

This variation of classic cranberry sauce is tart, bright and an excellent accompaniment for the turkey this week. I think fresh cranberry sauce tastes miles better than the canned variety and it is so easy to make.

This comes together quickly (in under 30 minutes) and can be made ahead of time. There is no conventional sugar, just honey,  but if the finished product is too tart for your taste buds you can add a teaspoon of honey at a time to increase the sweetness.

You can double or triple this recipe depending on the number of guests. This recipe is enough for 6-8 people.

You’ll need:

12 oz / 350g fresh or frozen cranberries

1 tart apple peeled and diced in small chunks

1/2 cup / 120 ml cup water

1/2 cup/ 170 g pomegranate seeds

The zest and juice of 1 organic orange

1/2 -1  tsp cinnamon (depending on taste)

2 TBSP/ 60g honey

A small saucepan

microplane for zesting

cutting board

cooking spoon

Glass airtight container for storage


Peel and chop apple

Zest orange & juice orange in bowl

Put water & cranberries in saucepan

Turn stovetop on to medium-high heat to get a light boil

Add apple

Stir cranberries and apples continuously and wait for cranberries to start to burst, there will be an audible “popping” sound – continue to stir and

reduce heat to low and add orange juice and zest.

If water cooks off too soon add a bit more a tablespoon at a time

The longer  you cook the softer the cranberries will be (if you want a chunkier sauce stop after the 12 minutes)

Remove from heat

Add pomegranate seeds and stir again

Allow to cool to room temperature and refrigerate in a glass jar until use.

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