Cranberry Pomegranate Sauce

This year we are having a Thanksgiving potluck dinner at my brother-in-law's house. I am bringing several things...one of which is cranberry sauce. Of course, I wanted to make the real stuff {although DH loves the canned jelly variety}. I saw this recipe & loved the idea of combining the flavors of cranberry & pomegranate. It also calls for the use of Meyer lemons, which happen to be in season now.
I adapted the recipe a bit...mostly, just the addition of some extra sugar. The tartness of the cranberries & lemons need it. Making your own cranberry sauce this year couldn't be easier...

Begin by rinsing one 12 ounce bag of fresh cranberries. Add them to a medium saucepan & add in 1 cup of pure pomegranate juice {I used POM Wonderful...love that stuff!}.

Next, pour in the juice from 2 Meyer lemons, along with the grated zest from both. You can use regular lemons if need be.

Add 1 cup of sugar & bring the mixture up to a boil, stirring often. Reduce the heat to a simmer & cook for 10 minutes, or until the cranberries are soft & the liquid is syrupy.

Remove the sauce from the heat & let it cool slightly. Stir in 1 tablespoon of chopped fresh parsley.

Transfer to a sealed container & chill until cold. If need be, you can make the sauce up to 3 days ahead of time.

Cranberry Pomegranate Sauce

Adapted from Bon Appétit November 2007
Makes 3 cups

1-12 ounce bag fresh cranberries
1 cup pomegranate juice
1 cup sugar
zest & juice from 2 Meyer lemons
1 tablespoon chopped fresh parsley

Combine the cranberries, pomegranate juice, sugar, lemon zest & lemon juice in a medium saucepan. Bring the mixture to a boil over medium heat, stirring often. Reduce the heat to a simmer & cook for 10 minutes, or until cranberries are soft & the liquid has reduced into a thick syrup. Remove from heat, let cool slightly, then stir in the parsley. Chill until cold & serve. Can be made up to 3 days ahead.
Click here for the printable recipe.