The 5 Best Cranberry Sauce Alternatives

Alt Sauces

Pomegranate Sauce Recipe

Simple to make and versatile in its uses, this pomegranate sauce is great in drinks, atop pancakes, or with some pork.

Ingredients:

• 12 large pomegranates
• 1 cup white sugar
• .5 cup lemon juice

Directions:

1. Cut pomegranates in half and put seeds through a juice reamer.
2. Strain juice through a damp jelly bag or several layers of damp cheesecloth.
3. Measure 5 cups of pomegranate juice.
4. In a large saucepot combine the pomegranate juice, lemon juice and sugar.
5. Bring to a boil, stirring constantly until sugar dissolves.
6. Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
7. Simmer, stirring often, until product is reduced by half.
8. Ladle hot sauce into sterile, hot jars.
9. Leave 1/4 inch head space.
10. Wipe rims and adjust caps.
11. Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
12. This makes 4 half-pints.

Cherry Gastrique Recipe

A good gastrique is a sweet and sour delight, perfect for poultry but especially gamier proteins like waterfowl or lamb. It’s even a great base as a salad vinaigrette. We especially like this Thomas Keller recipe.

Ingredients:

• 22 Bing cherries (about 9 ounces, stems removed)
• 1 cup vinegar
• 1 cup honey

Directions:

1. Pit 7 of the cherries and coarsely chop. Set aside.
2. Combine the remaining cherries, vinegar, and honey in large saucepan and bring to simmer over medium heat. Simmer, adjusting the heat as necessary and skimming off any foam, for about 45 minutes, until the gastrique has reached syrupy consistency. Spoon some on plate to check consistency.
3. Refrigerate until cold. The gastrique should hold its shape when the plate is tilted. If necessary, return the pan to the heat and continue to cook.
4. Strain gastrique through basket strainer into a bowl, pressing on the cherries with a wooden spoon to push pulp through. Stir in the chopped cherries. Refrigerate in a covered container for up to 1 month. Bring to room temperature before serving.

Chunky Applesauce Recipe

By Ina Garten at Food Network

Ingredients:

• 2 large navel oranges, zested and juiced
• 1 lemon, zested and juiced
• 3 pounds Granny Smith apples (about 6 to 8 apples)
• 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples)
• .5 cup light brown sugar, packed
• 4 tablespoons unsalted butter
• 2 teaspoons ground cinnamon
• .5 teaspoon ground allspice

Directions:

1. Preheat the oven to 350 degrees F.
2. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.