This Pomegranate and Rosemary Cranberry Sauce is one of my holiday favorites, not everybody likes cranberry sauce, but I dare you to resist this. This has such a depth of flavor and they are all reminiscent of Christmas. It’s got that whole sweet and savory thing going for it. Also it smells amazing in your kitchen when this is cooking.
All day I was doing holiday prep while singing, “It’s beginning to smell a lot like Christmas”.
Cranberry sauce can be so versatile during the holiday season and my favorite way is serving it with my Sweet and Savory Baked Brie, especially when it’s Pomegranate and Rosemary Cranberry Sauce. But no matter how you serve it this holiday season, it’s sure to be a crowd pleaser.
If you’re feeling real crazy, I like to switch out the Pomegranate flavors and test out some of their other products. I’ve used the Blueberry Pomegranate juice in this recipe and it’s delicious.
This can be made a day ahead of time. Store in an airtight container for up to a week. Add extra pomegranate arils in at the end for a sweet burst of texture in every bite.
You’ll need a week because you’ll be smothering this on sandwiches, toast, and all your future holiday tables.
Pomegranate and Rosemary Cranberry Sauce
Ingredients
- 1 pound Fresh Cranberries, washed and dried
- 1 1/2 cups Sugar
- 1 {8 ounce} bottle Pomegranate Juice
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Allspice
- 1/4 teaspoon Ground Nutmeg
- 1 teaspoon Fresh Rosemary Leaves, roughly chopped {about 2 sprigs}
- 1 Orange, zested and juiced
Directions
- Step 1 In a medium size heavy bottom pot add the washed cranberries, sugar, pomegranate juice, cinnamon, allspice and nutmeg. Bring mixture to a simmer while stirring until cranberries begin to burst, about 10 minutes.
- Step 2 Add the rosemary, orange zest and juice. Continue stirring and simmer for an additional 5 to 7 minutes. Allow to cool and serve.
Savor and Enjoy!