Pomegranate Cranberry Sauce

This is PROBABLY my last post of the night.  We will see...

1 whole fresh pomegranate
4 cups fresh cranberries
Juice and zest of one sweet orange*
1 1/2- 2 cups brown sugar (depending on how sweet you want)

1 bay leaf (whole)

1 tsp vanilla bean paste or vanilla extract

Heat the cranberries, orange juice and zest, and the pomegranate seeds until the popping stops.  Add the remaining ingredients and simmer for about twenty minutes.  Make sure to take the bay leaf out when you're done cooking;-)

This recipe is great for the kids... no alcohol and no strong flavors, so they like it.

*Be very careful when zesting an orange.  It can be dangerous.  I made directions on how to properly zest an orange here. 

And of course, whenever you use the peel of any fruit or vegetable, make sure it is washed and rinsed very well.

Busy Mama Recipes

Peach and Balsamic Cranberry Sauce

A sweeter version or my previous posts, this one is my Grandma's favorite.  

1 peach, peeled and diced
4 cups of fresh cranberries
1 cup Chardonnay or peach juice
1 1/2- 2 cups light brown sugar (depending on how sweet you want)
2 tbs balsamic vinegar
1 tsp ground cinnamon 
1 tsp vanilla bean paste or vanilla extract

Heat the cranberries and peaches in the Chardonnay until the popping stops.  Add the remaining ingredients.  Simmer for twenty minutes.  Take off the heat and serve warm or cold with your holiday dinner. 

Will, of course, pair well with Chardonnay

Sweet & Spicy Cranberry Sauce with Mango, Cilantro, and Goat Cheese

This is a different take on the traditional cranberry sauce.  Instead of being sweet, it is more savory with sweet and tart notes.  The goat cheese pairs well with the mango and cilantro.  The onion brings out the flavors and the celery adds some texture.  Because it's baked with the cheese on top, it makes for a beautiful side dish to the holiday dinner table.

4 cups of fresh cranberries
2 tbs butter
1/2 white onion, chopped
1 celery stalk, finely chopped
Juice and zest of two limes
1 1/2- 3 cups sugar (depending on how sweet you want)
1 mango, peeled and chopped
2 tbs dried cilantro
1 jalapeno, seeded and minced with the membrane removed
4 tbs crumbled goat cheese

Preheat the oven to 350.  

In a saucepan, saute the onion and celery in the butter.  Add the wine and cranberries.  When heated (you'll know because the "popping" will stop), add the remaining ingredients, except for the goat cheese.  Let it simmer to thicken for a few minutes.  

Remove from heat.  Pour into a small casserole dish and crumble the goat cheese on top.  Bake in the over for 15 minutes or until the cheese is bubbly.

Ginger Pear Cranberry Sauce with Cinnamon

I am SO in the holiday mood.  I love thanksgiving because I love cooking for everyone.  A couple of years ago, I made like four different kinds of cranberry sauce (well, my little sister helped).  They were all to die for, so this is one of my favorites.

This is what you'll need:

1 pear, peeled and diced
1/2 celery stalk, finely chopped
4 cups of fresh cranberries
1 cup Chardonnay, apple juice, or water
1 1/2- 2 cups light brown sugar (depending on how sweet you want)
2 tbs candied ginger, chopped
1/8 tsp ground nutmeg
1 tsp ground cinnamon 
1 tsp vanilla bean paste or vanilla OPTIONAL (The cranberries and ginger can be pretty heavy and tart; vanilla can make it lighter and more mild, especially for kids.  I don't put vanilla in this particular recipe, although I do when I make pomegranate and cherry sauce.  It's up to you.)

Bring the pear, celery, cranberries, ginger, and Chardonnay to a boil, then add the remaining ingredients while stirring constantly to avoid sticking.

Turn the heat down to medium/low and simmer, uncovered for about 20 minutes or until the sauce thickens and the cranberries are done "popping".

Mmm... you will be able to smell the ginger and cinnamon cooking.  That's the best part:-)

This sauce will be very thick and chunky, not a jelly consistency like the canned kind. 

Serve warm or cold with your Thanksgiving Dinner.  The sauce will save for 10 days in the fridge so it can be eaten with leftovers:-)