Homemade Whole Berry Cranberry Sauce has been on our Thanksgiving dinner table for years. Mother use to make it from the recipe on the back of the bag of cranberries. I decided a couple of years ago that I wanted to add some sweet tartness flavor, so I added pomegranate juice and dried cherries along with some chopped pecans for some crunch.
The family loved the new flavor combination of my spin on an old recipe, and it has become our new tradition for our Thanksgiving meal. Don't you just love making new traditions? Especially with the next generation that is coming up.
I have to mention that one of my favorite sandwiches during the holidays is home-style turkey and traditional dressing with cranberry-relish, mayonnaise and leaf lettuce on multigrain bread! I am so excited and looking forward to the holidays!
Homemade Whole Berry Cranberry Sauce
12 oz. fresh whole cranberries
8 oz. pomegranate juice
1 cup sugar
7 oz. dried cherries
1 cup pecans, roughly chopped
Bring to a boil in a medium sauce pan, cranberries, pomegranate juice and sugar.
Boil 15 minutes, stirring occasionally, being sure to be careful with cranberries popping, not to burn yourself. Mixture will thicken as it cooks.
Add cherries and pecans and mix well. Pour into a bowl and refrigerate.
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