I love cranberries. We still love the Ginger Pear Cranberry Sauce – don’t get me wrong! It is and will continue to be one of my most loved cranberry sauce recipes, but it’s good to have variety. Plus, you know I love pomegranate! 😉
This Pom-Cranberry Sauce with Basil brings a new mix of flavors and a balanced tangy sweetness. I’ve tried this sauce both blended and whole. I prefer the whole berry version simply because the bite of the pomegranate arils is not as noticeable. Even when blended, that crunch remains and I can see it may be slightly off-putting for some people.
I’ve included basic instructions for making this sauce as well as home-canning instructions for a water bath method.
- 32 ounces fresh organic cranberries, rinsed and picked over
- 1 organic pomegranate, arils removed
- 1 organic lemon, juiced and zested
- 2 organic oranges, juice and zested
- 1 tsp organic cinnamon
- ½ tsp sea salt
- ½ cup organic grade B maple syrup
- ¾ cup pure pomegranate juice
- 2 TB fresh organic basil, chopped
- In a non-reactive large saucepan, combine all ingredients but the basil. Simmer over medium heat, stirring often, until cranberries begin to pop – about 10-15 minutes Continue to cook over low heat, another 15 minutes. Stir in the chopped basil.
- At this point you can use an immersion blender to break up the cranberries some or leave them whole style.
- Pour the sauce, while hot, into prepared hot jars, leaving ¼-inch head space. Adjust caps.
- Process 10 minutes in boiling water bath.
- Let cool overnight before checking seals.
- Transfer to Mason jars and let them come to room temperature before covering and refrigerating.