This year's cranberry sauce is a little more complex than I've made in years past. I decided to incorporate the flavor du jour: pomegranate, into my recipes. I made two cranberry sides for Thanksgiving dinner this year: a cranberry pomegranate relish and a cranberry pomegranate citrus sauce. The savory relish is my favorite, but I always like to make a sweeter, more traditional version for people who expect that.
Cranberry Pomegranate Relish
2 teaspoons olive oil
1 large shallot, finely chopped
1/4 onion, finely chopped in slivers
1 bag (12 ounces) fresh or frozen cranberries
1 cup pomegranate juice
2 tbsp finely diced ginger
1 diced apple
1/2 cup packed dark-brown sugar
salt, pepper, and cinnamon to taste
Saute shallot and onion in the olive oil until just turning brown. Add the rest of the ingredients and simmer on medium-low heat for about 30-40 minutes, stirring frequently, until the cranberries have all popped and the relish becomes the consistency that you want. You can serve immediately, or spoon the relish into jars and set aside until the tops pop, then store.
A few weeks ago, I picked up these beautiful canning jars from Housing Works in Brooklyn. I think they must be European; I'd love to get my hands on some more of them. They would be perfect for gifts.
Cranberry Pomegranate Citrus Sauce
1 bag (12 oz) fresh or frozen cranberries
1 3/4 cups pomegranate juice
3/4 cups sugar, more or less to taste
t tbsp finely diced ginger
1 tsp lemon zest
1/2 tsp salt
Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools. Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.