Seriously Simple: A trio of cranberry sauces for your Thanksgiving table
1. Combine the sugar, pomegranate juice and cranberries in a medium saucepan and bring to a boil on medium-high heat. Lower the heat to medium and cook until the cranberries just begin to pop, stirring frequently; this should take about 4 minutes.
2. When the cranberries have cooked, remove the pan from the heat and cool. Add the satsumas or clementines, pomegranate seeds and balsamic glaze; mix to combine. Place in a container, cover and refrigerate until using. Taste for seasoning just before serving.
Advance Preparation: Can be prepared up to five days ahead, covered and refrigerated. Taste before serving. You may need to add a bit more balsamic glaze.
Cranberry Almond Relish
Serves 4 to 6
A bit unusual from a standard cranberry sauce, this relish has lots of complementary flavors. Hot sugar syrup briefly cooks the cranberries so that the fruit is slightly undercooked and crunchy. Raspberries, toasted almonds and rum add a unique touch.
1/2 cup slivered blanched almonds
One 12-ounce bag fresh cranberries, washed and picked over
1 cup sugar
1 cup water
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