Fall is in full swing and Thanksgiving is just around the corner. I have been blessed to be able to share it with my in-laws for the past ten years. My husband’s mother does most of the cooking and I help with a side or two and make the gravy.
For me it is not Thanksgiving unless homemade cranberry sauce is on the table and so the tradition began that I bring it to the feast every year. It is my small way of remembering my mother’s traditional dinner since I cannot be with her and my family due to distance.
This sauce is so simple and I typically make a double or triple batch the week before Thanksgiving. I keep some in a mason jar to have at Christmas because it is a great addition to a ham as well. I always make too much and end up handing it out to coworkers, friends and anyone else who is willing to give it a try.
Over the years the recipe has changed. It began with cranberries, sugar and water and morphed into something unique all by itself. It is one of my favorite parts of the Thanksgiving feast and has earned a special place at the table each year. I hope it will earn a place at your table as well.
Tangerine Pomegranate Cranberry Sauce
2 c cranberries (fresh or frozen) 2-3 tangerines, zest removed and set aside
¾ cup tangerine juice
½ cup pomegranate juice
¼ cup brown sugar (add more to your taste if desired)
½ tsp. nutmeg
¼ tsp. cardamom
- Bring cranberries, tangerine juice, pomegranate juice, brown sugar, nutmeg and cardamom to a boil in a medium saucepan.
- Reduce heat and allow to gently boil for 10-15 minutes
- Using a potato masher, gently smash the cranberries until the sauce is slightly chunky.
- Stir in zest and allow sauce to cool to room temperature
*If making ahead of time (which I usually am) I put it in a mason jar and allow it to cool to room temperature before moving to the fridge. It keeps several weeks.
A little something extra…
You can use everything in this recipe to simmer away on the stove and make your house smell amazing. I had some leftover peels (we have been snacking on tangerines for days now and I put the peels in the freezer to keep just for this), a handful of cranberries that ended up on the floor and some cinnamon, clove and nutmeg. Put it in a big pot full of water and let it simmer all day. Just add more water as it evaporates. You could also use your slow cooker for this as well. Happy Thanksgiving!