I went to a holiday potluck several years ago where I had the most awesome cranberry dish ever! I’ve never even really liked cranberry jelly/sauce. I think the cranberry sauces I’d had before didn’t have enough sugar in them or something because I do really like baked goods with cranberries. (In fact, they are some of my favorites: cranberry orange scones, white chocolate cranberry cookies and cranberry breads.)
I bet if I’d have known the dish was a cranberry dish, I probably wouldn’t even have tried it, and I really would’ve missed out!
Since then, I have been keeping my eye out for recipes that seemed similar to that dish. I was recently flipping through an old holiday ad magazine put out by my local grocery store and came across a recipe for Cranberry, Pomegranate and Tangerine Sauce. The photo that accompanied the recipe looked a lot like what I remembered, so I thought with a few additional ingredients, this could be a close match and I wanted to give it a try… So I made a Cranberry Pomegranate, Pineapple and Orange Sauce (with pecans).
Both of my little ones tasted it and really liked it, we were all eating it straight from the bowl. I will definitely be taking this cranberry dish to our Thanksgiving potluck with the boy scouts tomorrow. (We sampled it a bit too much though and I’ll have to make another trip to the store for more cranberries.)
The recipe didn’t actually turn out like the recipe I had so long ago. It’s really more of a relish and I think the other dish must have been a jello based recipe. It probably had additional fruit, maybe apples and who knows what else. But this recipe is definitely a keeper and will be making many appearances on our future holiday menus!
Cranberry Pomegranate, Pineapple and Orange Sauce (with pecans)
- 1 1/4 cup of sugar
- 1 cup of pomegranate juice
- 1 package of fresh whole cranberries (16oz)
- 1 can of drained mandarin oranges, sliced in half (12 to 14 oz)
- 1 can of drained pineapple tidbits (12 to 14 oz)
- 4 oz chopped pecans
- Combine sugar, pomegranate juice and cranberries in a large saucepan. Bring to boil over high heat, cover and reduce heat to medium low.
- Continue cooking for 15 minutes. (You will probably hear the cranberries popping.)
- Remove cranberry mixture from the heat and with the side of your spatula or spoon, gently crush most of the cranberries.
- Add in your oranges, pineapples and pecans. (With recipes like this, I like to start with about 3/4 the amount called for and give it a taste test to make sure the remainder of theingredients are needed.)
- Allow the sauce to cool before serving.
I found the sauce was even better the 2nd day, so this is a great dish to prepare ahead of time!