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Tangy and loaded with the delightful combination of cranberries and pomegranate arils, this moldable holiday salad looks fabulous on the dinner table.  

cranberry pomegranate sauce in different types of presentations

CRANBERRY POMEGRANATE SAUCE  

Orange zest and juice lend Cranberry Pomegranate Sauce an extra zing that makes it a real crowd pleaser.  But the real star of the show is fabulous fall pomegranates!

This version of the holiday favorite is especially pretty when presented individually portioned in a martini glass or cranberry pomegranate sauce in mini molds on a crystal cake standeven a miniature silicone mold!  I found and featured this adorable set of molds while researching my Thanksgiving Dinner Preparation Kitchen Essentials article.  They were so cute that I ordered myself a set right then and there!

You’ll find these cuties at Amazon:  To Encounter 24 Pcs Silicone Molds

In that post I mentioned that a display of diminutive molded cranberry sauces would be fab on a crystal cake stand. 

So, of course when it came time to share my recipe for Cranberry Pomegranate Sauce, I had to try it in my individually-portioned molds!

Then I dolled them up a bit with some sugared cranberries and candied orange peel!  They’re actually sitting on a bed of green and purple cabbage to lend some extra drama to this creative version of a “platter”.

Before I get to this amazing recipe, I want to share with you a Thanksgiving holiday gift from me to you!

 

A FAB GIFT FOR YOUR THANKSGIVING HOLIDAY TABLE!

Add some real Fall holiday panache to your table with my THANKSGIVING MENU AND PLACE CARD SETS.

I like to let my guests know where to sit while I’m busy with my finishing touches in the kitchen.  That’s why I love to use place cards when entertaining for the holidays.  

thanksgiving dinner guest menu and place cards

And, to quell the never-ending question, “What’s for dinner?”, I use a themed menu card that coordinates with my place cards.  A beautiful set of Thanksgiving tablescape printables will give your table settings some real style.

So this year I decided to whip up two different designs of Thanksgiving Dinner Menu & Place Card Sets  for you!  

  • Download the PDF from the IFAFL Subscriber’s Resource Library
  • Print as many pages as you’ll need on heavy white cardstock for best results
  • On the Menu Cards, print or write in your own Thanksgiving dinner menu
  • Write your guests’ names on the place cards and fold to make tents

 

I’ll tell you how to get your own set of Thanksgiving Dinner Menu & Place Cards a little later in this post.

 

POMEGRANATES ARE A FALL FAVORITE

The pomegranate originated in the region extending from Iran to northern India and has been cultivated since ancient times throughout the Mediterranean region.

It was introduced to America by the Spanish in the late 16th century and into California by Spanish settlers in 1769. 

pomegranates with tops cut off to show seeds

The pomegranate farming industry has grown tremendously through the years and is now a thriving agricultural crop in the fruit growing regions of California and Arizona.

Since this glorious ruby-seeded fruit is ripe just in time for the holidays, I love to incorporate pomegranates in all kinds of dishes throughout the season.

 

Here’s a few other fabulous pomegranate recipes that you should check out while you’re here! pomegranate glazed roasted asian pears

 

One caveat though, you need to learn how to properly open and remove the arils, or seeds, from a juicy  pomegranate. 

I’ve ruined too many tops with the squirting juice to learn that if you don’t know what you’re doing, it can get messy! 

 

Here’s how to open and remove the seeds from a pomegranate:

  • Score the top with a cross-hatch, deep enough to go though the stem to the seed pod
  • Fill a bowl with water and start separating the seeds from the fruit under the water, allowing the inedible pulp to float to the surface
  • Or, freeze the whole fruit before performing the same process as above to make it a bit easier (only for recipes, not for eating out of hand)

 

One last tip, but I can’t attest to its success rate:

  • Score each half of the exterior rind four to six times
  • Hold the pomegranate half over a bowl
  • Smack the rind with a large spoon
  • The seeds should eject from the pomegranate directly into the bowl, leaving only a small portion of deeply embedded seeds to remove

 

CRANBERRY SAUCE BY ANY OTHER NAME

Cranberry sauce or cranberry jam is a sauce or relish made from cranberries, served at Thanksgiving dinner in North America.  In the UK and Canada it most often appears on their Christmas dinner menus.

cranberry pomegranate sauce in martini glasses

There are differences in flavor depending on the geography of where the sauce originates. In Europe it’s generally on the tangy-sour side, while in North America it’s typically more heavily sweetened.

The recipe for cranberry sauce first appears in the 1796 edition of  The Art of Cookery by Amelia Simmons, the first known cookbook authored by an American.   But, it’s unlikely the pilgrims served cranberry sauce at their Thanksgiving meal.  

Although the Pilgrims may have been aware of the wild cranberries, sugar was scarce. In fact, cranberries aren’t even mentioned by any primary sources for the First Thanksgiving dinner.

 

 

Want to watch how cranberries are harvested up in New England?  Check out this short video to see how it done by the experts!

 

CRANBERRY POMEGRANATE SAUCE –  Plenty of Drama, With Little Hands-On Effort!

While you will need to cook down some fresh cranberries in orange juice and zest, it does it’s thing mostly without you! 

ingredients for cranberry pomegranate sauce

After making Cranberry Pomegranate Sauce a few times, I wanted to try something a little different.  I was looking for a little more depth of flavor, and it was accomplished with the addition of dried cranberries.

They’re tossed in the pan with the fresh berries and cook down into the thick mixture.  The dried cranberries really provide that extra punch of cranberry flavor I was looking for!

And since we’re using a commercial cranberry flavored gelatin as a base, this recipe comes together with very little hands-on work.  In order to achieve a truly “moldable” consistency, I have you add some additional plain gelatin too.

But once the two mixtures are joined and spooned into their respective molds or serving pieces, the rest of the work is done by the refrigerator!  And when you’re busy with everything else on your Thanksgiving menu, your Cranberry Pomegranate Sauce will be the least of your worries!

 

GARNISHING YOUR CRANBERRY POMEGRANATE SAUCE

How to Make Sugared Cranberries:

  • Whip an egg white in a small bowl
  • Drop fresh cranberries into the beaten whites
  • Pull out on top of a fork, letting most of the white drip back into the bowl
  • Roll the cranberries in a plate of white sugar and let dry for at least 10 minutes
  • Move sugared berries to a parchment-lined rimmed baking sheet until ready to use

 

NAN’S TIP:  For best results, don’t make your sugared berries until Thanksgiving morning. 

cranberry pomegranate sauce in two tall glasses with sugared berries

HOW TO MAKE CANDIED CITRUS PEELS FOR GARNISHING

  • Remove peel from orange, taking care to remove as much white pith as possible
  • Cut peel into thin strips
  • Drop peel into boiling water for 2 minutes and remove with a slotted spoon
  • Make a simple syrup with 1 cup water and 1 cup sugar in a small saucepan over medium low heat
  • Add the cooked peels to the syrup and bring to a low simmer
  • Cook the peel until they just begin to become translucent
  • Remove the peel from the syrup; roll in sugar; dry on rack until ready to use

 

You’ll find the recipe card for Cranberry Pomegranate Sauce at the bottom of this post. Now it’s time for me to tell you a little about a holiday planning tool that will make your Thanksgiving much more enjoyable!

 

2021 THANKSGIVING HOLIDAY PLANNER – Comprehensive Planner Checklists and Worksheets

When it comes time to begin planning for Thanksgiving some gals start to get a little tense.

While others glide through the holidays with yummy hors d’oeuvres tucked in their freezers to serve at a moment’s notice. That’s where my 2021 Thanksgiving Holiday Planner comes into play.

2021 Thanksgiving Holiday Planner PDF pages

What’s the real difference between the two?  Having a plan of action and the tools you need to get you to the finish line on Boxing Day morning! 

It’s my standard practice when organizing a catered affair, to have a menu planner, prep schedule, prep list and grocery list.  So I knew they’d be a part of my final comprehensive 2021 Thanksgiving Holiday Planner.

But, I’ve also added a few more planning tools to keep you organized and at the top of your holiday hostess game!

Here’s what’s included in the Thanksgiving Holiday Planner:thanksgiving holiday planner

 

  • November Holiday Baking Prep Schedule Calendar
  • November Baking Grocery List
  • Thanksgiving Dinner Menu Planner
  • November Thanksgiving Dinner Daily Prep Schedule Calendar
  • Thanksgiving Grocery List
  • Day-Before Thanksgiving Prep Checklist
  • Thanksgiving Day Prep Checklist
  • Thanksgiving Master To-Do List

 

 

 

 

THANKSGIVING DINNER MENU & PLACE CARDS PDF – Fun & Easy Way Add Holiday Style to Your Thanksgiving Dinner Tablescape!

When you start to plan your Thanksgiving Dinner, it takes more than just deciding what dishes to serve.  

thanksgiving dinner guest menu and place cards

You’ll also want to decide what dishes, glassware, serving pieces and so forth that you’ll need to have ready for the big day.

But, what about adding a little Thanksgiving spirit to your holiday table with some fabulous guest menu and place cards?

Download and print out these custom Thanksgiving Dinner Menu and Place Cards for this year’s holiday celebration today!  

 

Want your own Thanksgiving Holiday Planner/Dinner Men& Place Cards PDFs?

WHAT, YOU’RE NOT ON OUR LIST YET?  Why not join in on the fun!

thanksgiving table decorationsFill out the form below and you’ll have exclusive access to these fabulous printables as a thank you for joining the IFAFL Email Subscriber List.

As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our weekly emails. 

What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?  

And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  

UPDATED 11/11/2021

 
 


 

 

 

cranberry pomegranate sauce molded into miniature shapes

Cranberry Pomegranate Sauce

Yield: 12-15 Servings
Additional Time: 8 hours
Total Time: 8 hours

Tangy and loaded with the delightful combination of cranberries and pomegranates, this moldable holiday condiment looks so pretty on the dinner table. Orange zest and juice lend this special fruity Fall combination an extra zing that makes it a real crowd pleaser.

Ingredients

  • 20 oz. fresh whole cranberries
  • 1 cup sugar
  • 2 tsp. orange zest
  • 1 cup orange juice
  • Pinch kosher salt
  • 2 cups water
  • 2 pkg. Cranberry flavored gelatin
  • 1 envelope unflavored gelatin
  • 2 cups pomegranate juice
  • 2/3 cup pomegranate arils (seeds)

Instructions

    1. In a large saucepan over medium-high heat, combine the cranberries, sugar, orange zest, orange juice and salt. Bring to a simmer over medium heat, then reduce to medium-low. Simmer, with the pan partially covered, stirring occasionally, until the sauce thickens and the cranberries have burst, 15-25 minutes.
    2. While the berries are cooking, bring 2 cups of water to a boil. In a large bowl, add cranberry gelatin powder and plain gelatin, then pour boiling water over to cover. Stir until all the gelatin has dissolved.
    3. Add 2 cups pomegranate juice and stir to combine. Let cool for a few minutes, then place bowl in refrigerator to chill and begin to thicken.
    4. Once berries are done, place in a bowl, cool, cover, and then chill in refrigerator until needed.
    5. Start checking your gelatin after 40 minutes of chilling (you can speed things up by placing bowl in the freezer instead). Once the gelatin has set about half way, add the berries and pomegranate arils, stirring gently to combine.
    6. Now you can fill any mold, martini glass or a bowl and chill until completely set, about 6 hours or so.
    7. Garnish with sugared cranberries, candied orange peel and mint if desired! SEE NOTE

Notes

The related post explains how to make sugared cranberries and candied orange peel to garnish your Cranberry Pomegranate Sauce.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 139Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 21mgCarbohydrates 34gFiber 3gSugar 28gProtein 2g

Fat and calorie counts will vary with serving size.

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