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
Scale
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
