Pucker up! This cranberry sauce uses pomegranate juice and pomegranate molasses, as well as some fresh bay leaves and plump clementines for background sweetness. After the mixture cooks down, sweeten to taste with just a few sprinkles of sugar. The tart and sweet sauce is the perfect accompaniment to your Thanksgiving turkey, or slathered onto a thick slice of toast.
Note: I like to remove as much of the white membrane of the clementine segments as I can before stirring into the cooled cranberry sauce so it releases more flavor and juice into the sauce, but this step is optional.
- 12 ounces fresh cranberries (or frozen and thawed)
- 1 2-inch piece fresh ginger, halved lengthwise
- 2 bay leaves
- 16 fluid ounces pure pomegranate juice
- 3 tablespoons pomegranate molasses
- 2 -3 teaspoons granulated sugar
- 2 clementines, peeled and segmented
Combine cranberries, ginger, bay leaves, pomegranate juice, pomegranate molasses and one clementine to a medium saucepan and bring to a rapid simmer over medium heat. Cook until cranberries have burst and mixture has taken on a jammy consistency, about 15-20 minutes. Taste and sweeten with granulated sugar as needed.
Let cranberry sauce cool completely. Remove and discard ginger and bay leaves, then stir in remaining clementine. Refrigerate in an airtight container for up to 1 week.