The holidays are fast approaching. With all the things to cook, the temptation to reach for a no-fuss can of cranberry sauce is strong. Resist it! Making your own cranberry sauce is so easy it's practically fool proof and something your guests will remember. If you have 25 minutes and know how to turn on an oven, you have all the skills you need to make this recipe.
The trick to the flavour of this cranberry sauce is substituting water and sugar to a ginger and orange flavoured liquid.
Here's what you'll need:
- fresh cranberries
- a pomegranate
- an orange
- maple syrup
Fill a small saucepan halfway full with water. Add ginger, 2 ounces of maple syrup and the juice of one orange in a saucepan and let it boil. As you boil this mixture the water will evaporate and the orange and ginger flavours will get stronger. Let it simmer while you seed your pomegranate.
Wash your cranberries and put them in a larger pot. Pour your ‘sweet orange ginger water’ into your pot of cranberries using a strainer to catch the orange pulp and ginger pieces.
Boil your cranberries for 10 minutes (until you see them pop and burst). I like leaving 1 large knob of ginger in. It kicks up the spice profile of the dish and is easy enough to pick out before serving guests.
Once the berries have burst, remove your pan from the burner and spoon your pomegranate seeds in. The pomegranate sweetens the dish and you'll love the mixed texture of the soft cranberries and crunchy seeds. If you prefer your sauce even sweeter, now would be the time to add a little extra maple syrup to taste.
Serve hot or cold - preferably with copious amounts of meat, wine and family!
Got pomegranate anxiety? Here's a kitchen hack that will make getting at those little seeds a breeze: