Cranberry sauce made with fresh cranberries, citrus, cayenne and pomegranate juice.
When I was growing up we'd be halfway through the holiday meal when I'd pipe up and say, "Hey, where's the cranberry sauce?"
Invariably, the little can of sliced up jellied cranberry sauce with ridges always seemed to be forgotten.
I'm pretty sure that I'm the only one who really missed it, but I just love to eat cranberry sauce along with a bite of turkey or ham, and it's just not the same without it really.
Now y'all. I grew up with that canned jellied cranberry sauce, and I certainly find it tasty, but, with homemade from fresh cranberries, you can really fiddle around with the flavors. And it's one of those things you can make ahead, because it keeps in the fridge for weeks.
Whatever's left is great to use on biscuits, on pancakes, and even on ice cream!
I already have a post up for pretty basic cranberry sauce, so when I saw this idea in one of the Pillsbury checkout stand cookbooklets for Thanksgiving, this time I thought I'd do something a little different.
This combination of pomegranate juice and the zest of a lime and an orange is tangy sweet, but with the added zip of cayenne pepper, it's also got a little kick! It's the perfect southern accompaniment to that beautiful roasted turkey and coca cola ham you'll be serving.
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