This is a wonderful variation on traditional cranberry sauce for your holiday dinners. It's very easy to make, and my family insists upon it every Thanksgiving and more! It is also a great base for a glaze on your Holiday Ham. For a summer cranberry salad, simply add sliced strawberries, mango, oranges, pineapple, or whatever strikes your fancy!
Ingredients
- 1 bag fresh cranberries , 12 ounce
- 1 cup white sugar
- 1 cup orange juice
- 1 teaspoon orange zest
- 0.25 teaspoons ground cloves
- 2 cinnamons sticks
- 1 pomegranate , peeled and seeds separated
Instructions
-
1
Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
-
2
Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.
Nutrition Facts
Per serving
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