Cranberry Pomegranate Sauce

I have 3 ‘favorite’ cranberry sauce recipes that I tend to rotate through from year to year. This year, I decided make them all (plus a couple more) to see which one truly was my favorite. I invited a taste-tester to join me and we both agreed, this one was the winner.

Now, I know for some people, holiday meals aren’t complete without canned cranberry sauce, but if you’ve never made it from scratch, I urge you to give it a try. It’s super easy to make, tastes amazing, and you can keep it in the fridge for weeks so it can be made way in advance.

Okie dokie - to begin we’ll need whole cranberries (fresh or frozen), pomegranate juice, and sugar.

Combine the ingredients together in a heavy-bottomed 2-qt or larger sauce pan.

Heat, stirring occasionally, until the mixture begins to boil.

Lower the heat to a gentle simmer and continue cooking, stirring occasionally, until the cranberries pop open and the mixture thickens (about 10 minutes).

And that’s all there is to it. The mixture will thicken as it cools. Serve warm or cold. Happy Holidays!

Items used to make this recipe:

(affiliate links)

• 2 quart le creuset saucepan https://amzn.to/2XIMeFr

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Cranberry Pomegranate Sauce

makes about 2 1/2 cups

Printable Recipe

Ingredients

• 2 cups (8 ounces) whole cranberries (fresh or frozen)

• 2/3 cup granulated sugar

• 1/3 cup pomegranate juice

Directions

1. Place all the ingredients in a 2-quart or larger saucepan and cook over medium heat, stirring occasionally, until the cranberries break down and the mixture thickens, about 10 minutes.

Giblet Gravy

The next time you roast a turkey, make your own delicious gravy from the pan drippings and stock you made from the neck and giblets. I like to get a head start by making the stock the night before. Tip: the same basic recipe can be used to make gravy from any roast - just add chicken stock to whatever pan drippings you have.

Items used to make this recipe:

(affiliate links)

• fat separator https://amzn.to/2r0SPzc

• flat whisk https://amzn.to/33DV9cy

• sieve https://amzn.to/35R2ual

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Turkey Giblet Gravy

makes about 4 cups

Printable Recipe

Ingredients

For the Stock:

• neck and giblets from turkey (I discard the liver)

• 1 tablespoon vegetable oil

• 1 carrot, peeled and chopped

• 1 onion, peeled and chopped

• 1 stalk celery, peeled and chopped

• 1 bay leaf

• 3 cups water

• 3 cups chicken stock (or more water)

For the Gravy:

• 4 tablespoons butter (or a combination of turkey drippings and butter)

• 4 tablespoons all purpose flour

• pan drippings, strained and fat removed

• enough stock added to the pan drippings to equal 4 cups

Directions

To make the stock:

1. In a 4-quart or larger saucepan, brown the turkey neck and giblets on all sides in a little vegetable oil (I like to discard the liver, but some people don’t mind using it).

2. Add the carrots, onion, celery, bay, water, and chicken stock; bring to a gentle boil for 1-2 hours.

3. Remove the neck and giblets; continue to simmer until reduced by half.

4. Strain and chill until the next day (or use right away).

To make the gravy:

1. Strain the pan drippings and remove fat.

2. Heat butter and flour in saucepan, whisking constantly until bubbly; continue whisking for 4 minutes.

3. Add 4 cups liquid (pan drippings and enough of the stock to equal 4 cups); whisk until mixture boils and thickens. Thin with more stock or thicken with more flour/butter (must reach boiling point to thicken).

4. Taste and season with salt and pepper before serving.