I love making homemade cranberry sauce. It's fast, easy and totally beats the cylindrical tinned variety many of us grew up with!
Though, I must admit I have a tiny lingering nostalgia for the old-school-goo, the sight and taste of homemade sauce is dazzling and worth the effort. When you make it yourself you have the joy of improvising and adjusting the sauce to your liking.
This year I opted for a not-too-sweet raspberry version that is now my new favorite. The ginger and vanilla give it a little warmth and spice and the raspberry perks it up so it is more fruit-forward with a pleasing tartness. To top it off, the unexpected burst and crunch of the pomegranate seeds make it a real textural treat! I hope you give it a try and enjoy it.
It's fun to make extra and give jars-full to friends and loved ones throughout the holidays! :)
Lightly Gingered Vanilla Raspberry Pomegranate Cranberry Sauce
3 cups/1 bag fresh organic Cranberries
10 oz/1 bag frozen organic Raspberries
1 Pomegranate, seeded
1 cup Sugar (scant)
1/2 tsp Vanilla extract (or seeds from one Vanilla Bean)
2 tsp fresh Ginger Root, very finely grated
1 cup Water
Boil water and sugar rapidly. Add cranberries and boil until berries break and become soft enough to eat. Add all other ingredients, save vanilla for last. Stir to incorporate.
Serve warm or chilled alongside your holiday meal or use as a chutney/relish anytime.
I like to serve it in a pretty bowl with serving spoon on a small plate scattered with a few fresh cranberries and holly leaves. Enjoy and Blessings of the season!
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*Image courtesy Flickr creative commons.