When I was growing up we'd be halfway through the holiday meal when I'd pipe up and say, "Hey, where's the cranberry sauce?" Invariably, the little can of sliced up jellied cranberry sauce always seemed to be forgotten. I'm pretty sure that I'm the only one who really missed it, but I just love to eat cranberry sauce along with a bite of turkey or ham, and it's just not the same without it really.
I don't know why everybody doesn't make their own cranberry sauce. It is so easy to do and is so much better than the canned versions, not that there's anything wrong with those. I grew up with them and they are certainly tasty. But, with homemade from fresh cranberries, you can really fiddle around with the flavors. And it's one of those things you can make ahead, because it keeps in the fridge for weeks. Whatever's left is great to use on biscuits, on pancakes, and even on ice cream!
I already have a post up for pretty basic cranberry sauce, so when I saw this idea in one of the Pillsbury checkout stand cookbooklets for Thanksgiving, this time I thought I'd do something a little different. This combination of pomegranate juice and the zest of a lime and an orange is tangy sweet, but with the added zip of cayenne pepper. It's got a kick! And it's the perfect southern accompaniment to that beautiful roasted turkey and coca cola ham you'll be serving.
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Spicy Pomegranate Cranberry Sauce
From the Kitchen of Deep South Dish
1 (12 ounce) bag of fresh cranberries
1-1/2 cups of granulated sugar
1 teaspoon of orange zest
1 teaspoon of lime zest
1/2 teaspoon of cinnamon
1/8 to 1/4 teaspoon of cayenne pepper, or to taste *can omit
1 cup POM Wonderful 100% Pomegranate Juice
Stir all of the ingredients together in a medium sized saucepan and bring to a boil, stirring occasionally. Reduce heat to medium low and let simmer for about 20 minutes, stirring occasionally, until berries pop and sauce begins to thicken. Set aside to cool, transfer to storage container and chill. Sauce will thicken further as it cools.
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