First of all, it is the least fussy thing you will make this Thanksgiving. You basically throw it into a pot and let it simmer for 15 minutes.
Second, it is gorgeous. With its ruby red color, and glorious jewel tones, it will make you look like some kind of culinary genius.
And lastly, it tastes amazing. The tartness of the cranberries is balanced with the sweetness of the sugar, and it rounds out the turkey well.
I actually love it most on my leftover turkey sandwiches at about midnight, after everyone’s in bed.
adapted from the Pioneer Woman
- 1 bag (about 12 To 16 Oz) Fresh Cranberries
- 16 ounces, fluid Pomegranate Juice
- 3/4 cups Sugar, More Or Less To Taste
Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Most of the cranberries will have popped by then. I like to squish them a bit when it is done with the back of my spoon to have a slightly smoother consistence. Mixture will thicken as it cooks, and will thicken more as it cools.
Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.
Can be made up to two days ahead.
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