Cranberry Sauce with Pomegranate, Orange, and Clove
Using orange and pomegranate juices helps balance the tartness of the cranberry while adding floral notes. We follow that with coconut sugar for a similar reason—it adds sweetness and a delicate toasted-nut flavor in the background.
1 12-ounce bag fresh cranberries
1 cup unsweetened pomegranate juice
zest and juice of 1 large navel orange
scant ½ teaspoon ground cloves
¼ cup plus 1 tablespoon coconut sugar
1. Combine all ingredients except the coconut sugar in a small saucepan and cook over medium-high heat. Bring to a boil, then reduce the heat and let simmer for about 30 minutes, stirring occasionally.
2. Add the coconut sugar and let cook for another 15 minutes, until thickened (you can let it go a little longer if it needs it).
3. Transfer to glass jar or other reusable container to let cool completely before storing in the fridge. This can be made 5 days in advance.
Originally featured in A Streamlined Thanksgiving Menu