Persian Cranberry Sauce Recipe
Introduction
This Persian cranberry sauce offers a unique twist on the traditional version with bright citrus notes and a hint of warm spice. Thick and glossy, it’s perfect for adding a tangy, sweet-acidic punch to your holiday meals or any time you want a flavorful condiment.
Ingredients
- 250g fresh or frozen cranberries
- 2 tbsp pomegranate molasses or balsamic vinegar
- Juice and finely grated zest of ½ orange, plus extra zest to serve
- 2 tbsp golden caster sugar, plus extra to taste
- Pinch of ground allspice
Instructions
- Step 1: Place all the ingredients into a small saucepan.
- Step 2: Bring to a gentle simmer over low heat, stirring occasionally.
- Step 3: Cook for about 10 minutes, until the cranberries have burst and the mixture has thickened into a glossy, sticky sauce.
- Step 4: Taste and add more sugar if you prefer a sweeter sauce.
- Step 5: Remove from heat and let the sauce cool.
- Step 6: Just before serving, sprinkle over some extra orange zest for added brightness.
Tips & Variations
- If you prefer a thinner sauce, stir in 100ml of water while cooking to adjust the consistency.
- Use fresh cranberries for the best texture, but frozen work well too.
- Swap pomegranate molasses for balsamic vinegar if you want a milder flavor.
Storage
Store the cooled sauce covered in the refrigerator for up to one week. For longer storage, freeze it for up to four months. Thaw overnight in the fridge and warm gently before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this sauce ahead of time?
Yes, this sauce can be made several days in advance and stored in the fridge or frozen for future use.
Is pomegranate molasses necessary?
No, if you don’t have pomegranate molasses, balsamic vinegar makes a great substitute and still provides that sweet-tart depth.
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Persian Cranberry Sauce Recipe
- Total Time: 15 minutes
- Yield: Approximately 1 cup (250ml) of cranberry sauce 1x
Description
This Persian cranberry sauce is a vibrant, tangy condiment made from fresh or frozen cranberries simmered with pomegranate molasses, orange zest, and warm spices. Thick and glossy, it offers a perfect balance of tartness and sweetness, making it an ideal accompaniment to roasted meats, cheeses, or festive spreads.
Ingredients
Ingredients
- 250g fresh or frozen cranberries
- 2 tbsp pomegranate molasses or balsamic vinegar
- Juice and finely grated zest of ½ orange
- 2 tbsp golden caster sugar, plus extra to taste
- Pinch of ground allspice
Instructions
- Combine Ingredients: Tip all the cranberries, pomegranate molasses (or balsamic vinegar), orange juice and zest, golden caster sugar, and ground allspice into a small saucepan.
- Simmer the Sauce: Bring the mixture to a gentle simmer over low heat, stirring occasionally to prevent sticking. Allow it to cook for about 10 minutes until the cranberries burst and the sauce thickens into a glossy, sticky consistency.
- Adjust Sweetness: Taste the sauce and add more sugar if you prefer a sweeter flavor; otherwise, keep it tangy for a sharp acidity.
- Cool and Serve: Remove from heat and let the sauce cool completely. Before serving, sprinkle a little extra orange zest on top to enhance the citrus aroma.
- Storage: Store the cranberry sauce covered in the refrigerator for up to one week, or freeze it for up to four months.
Notes
- The sauce is thick, similar to chutney; add 100ml water if a thinner consistency is desired.
- Use pomegranate molasses for authentic tangy flavor or substitute with balsamic vinegar.
- Perfect accompaniment for roasted meats, cheese platters, or holiday meals.
- Store properly to maintain freshness and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Persian
Keywords: Persian cranberry sauce, cranberry chutney, pomegranate molasses sauce, holiday sauce, tangy cranberry glaze
