- Replace the pomegranate juice with cranberry or apple juice or water, if desired.
- This gets better as it sits so make it ahead.
- It will also thicken and set as it cools.
- Don't skip that FRESH orange juice.
Don’t forget the cranberry sauce!!! Thanksgiving is just not the same without it in my family. It really completes the meal to have that dark ruby, sweet, tangy stuff stashed on the side of your plate.
Cranberry sauce is so easy and quick to make that there really isn’t a reason why everyone shouldn’t make it homemade. It blows that canned, jelly stuff out of the water. However, I won’t lie to yall, I use to love that canned cranberry sauce as a kid. It was so cool how it use to slowly plopped out of the can and was shaped just like the can. Although I could never eat very much of it. I can eat this homemade cranberry sauce by the spoonful!
This homemade cranberry sauce is super easy, sweet, tangy, and delicious!! You just can’t beat that taste of fresh cranberries. No siree Bob! The pomegranate juice goes so well with it! Cranberry and pomegranate are the best couple ever! They just belong together and compliment each others flavor so well.
If you’re not a fan of pomegranate juice then I highly suggest you use cranberry juice as a replacement. It taste just as good, but without the pomegranate aftertaste that some folks dislike. You can also use water as a last resort.
*TIP* Becca on my facebook fanpage said she replaced the pomegranate juice with fresh granny smith apple juice and she was “IN FREAKING HEAVEN” I just had to share to this tip because I LOVE apple with cranberry and will def. try out both on Thanksgiving!! Thanks Becca!!
Watch me make this homemade cranberry sauce from start to finish!!
- 12 oz fresh cranberries
- ¾ cup sugar (can add more or less)
- ½ cup fresh orange juice (juice of 2-3 oranges)
- ½ cup 100% pomegranate juice
- In a saucepan over medium heat, add cranberries, sugar, orange juice and pomegranate juice.
- Stir to dissolve the sugar.
- Let simmer over medium heat until almost all of the cranberries have popped.
- Stir occasionally and continue cooking until sauce has thickened and most of the liquid has evaporated.
- Pour into a serving dish.
- Sauce will thicken and set as it cools and gets better the next day.