About this recipe:Homemade cranberry sauce will always beat the store-bought varieties. This recipe is a new twist on the classic cranberry sauce - pomegranate seeds are added. Serve with roast chicken or turkey for Sunday lunch or Christmas dinner.
350g fresh cranberries, rinsed and sorted
200g caster sugar
250ml orange juice
1 teaspoon orange zest
1/4 teaspoon ground cloves
2 cinnamon sticks
1 pomegranate, peeled and seeds separated
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Mix the cranberries, sugar, orange juice, orange zest, ground cloves and cinnamon sticks together in a saucepan. Bring to the boil. Lower heat to medium and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
Stir the pomegranate seeds into the cranberry mixture and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.