It's funny how we all "need" something different on the Thanksgiving table. For some, it isn't Thanksgiving without the potatoes or stuffing, but for me, cranberry sauce has to be on the menu. It just has to be. It adds that certain glimmer to the plate, some pretty color in a sea of white and brown foods and a flavor so perfectly paired with your piece of turkey. I don't know what I'd do without cranberry sauce. And it's the perfect condiment for your Thanksgiving leftover sandwiches. Hurry out and get a bag of cranberries before they run out. Who am I kidding? I've never seen the cranberries run out. Do it anyway! It couldn't be simpler.
Cranberry Pomegranate Sauce
1 bag fresh cranberries
16 fl. oz pomegranate juice (POM)
3/4 cups sugar
Combine ingredients in a medium saucepan and cook over medium-low to medium heat for 30 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks and cools. Depending on how it looks, you can cook for a shorter or longer period of time. It will definitely thicken as it cools though. You can make it ahead of time and stick it in your fridge and gently warm it up when you need it.
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