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Pomegranate Grenadine Cranberry Sauce!

Cranberry sauce is a wildly divisive Thanksgiving accouterment. Some love it, some hate it, and some, like me, have found ways to make it a lot better.

Cranberries are a traditional fall staple in New England, the home of the first colonies and the site of the first Thanksgiving. These bitter, bog grown, berries do several things well, they are tannic and tart, anti-oxidant, and when combined with enough sugar, they add a wonderful acidity/sweetness to a traditionally rich meal.

As a child, I remember being mystified by the jiggling, can-shaped loaf, sliced and laid on a decorative dish alongside much more attractive options, like turkey, gravy, or mashed potatoes. It wasn’t until 8th or 9th grade that I discovered if I added a touch of cranberry sauce to the Hawaiian roll, turkey, and mashed potato sliders I loved to make, it rounded the flavor out with an acidic bite. I was instantly a cranberry sauce convert.

These days, I like to make a more refined, cranberry dressing for my Thanksgiving spread. Grenadine is often thought to be a cherry flavor but in actuality, it’s pomegranate that gives the syrup its distinctive flavor. Interestingly, cranberries and pomegranate are wildly complementary flavors. By adding a touch of pomegranate juice and pomegranate molasses, you can create a cranberry jam anyone will make room for on their plate!

This cranberry sauce is tart, acidic, sweet, and vaguely reminiscent of a Shirley Temple. I started making it a few years ago, and have found nothing but rave reviews for it ever since. Pomegranate molasses can be a little tricky to source but I’ve always had luck at Mediterranean or Middle Eastern markets, or on Amazon. You can make this jam well ahead of time and keep it in the refrigerator until you are ready to serve your Thanksgiving meal. For an awesome day after Thanksgiving turkey sandwich, try mixing this jam with mayo for an awesome sandwich spread!

Pomegranate Grenadine Cranberry Sauce!

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Recipe by Paul Kostandin Course: Sauces, SidesCuisine: AmericanDifficulty: Easy


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This is the cranberry sauce you’ve been searching for. Tart, acidic, with just the right sweetness, it will quickly become a favorite at your Thanksgiving celebration and relatives will be begging you for the recipe.


  • 12 oz 12 fresh cranberries

  • 1 cup 1 sugar

  • 1/2 cup 1/2 pomegranate juice

  • 1/4 cup 1/4 pomegranate molasses


  • Combine all the ingredients in a sauce pan and place the pan on a burner over medium heat.
  • Bring the mixture to a simmer and continue to simmer for 10 minutes.
  • Stir regularly with a wooden spoon or rubber spatula to keep the sauce from sticking.
  • Remove the sauce pan from the heat and blend the sauce lightly with an immersion blender. If you don’t have a blender you can keep the sauce rustic and keep the fruit whole.
  • Transfer the sauce to a heat safe dish and allow it to cool completely before serving.
  • Reserve the cranberry sauce, covered in the refrigerator until ready to serve

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