Cranberry Sauce.

Cranberry Sauce.

Cranberry Sauce, Dressing, and Greens are really the only 3 savory items that I need during Holiday Dinners. Turkey is over rated, and I’ll always pass on the Honey Baked Ham. With that being said, I actually love the gelatinous, bouncy canned cranberry. I can’t eat my dressing without it, and I’ll even eat it solo. I have always wanted to try my hand at making my own though. I added raspberries to add a slightly fruitier note to the sauce, and pomegranate juice to intensify the acidity.

Not sure if this will replace the jellied norm at the dinner table, but you’ll get props from your guests nonetheless.

#protip: If you are not going to eat your raspberries right away, don’t rinse them! I know we tend to pre-rinse our fruit, and store; however, doing this to raspberries actually makes them water-logged. This will speed up the spoiling process.


  • Colander

  • Microplane

  • Spice Grinder or Mortar and Pestle

  • Large Sauce Pan

  • Measuring Cups

  • Wooden Spoon or Spatuala

  • Chef’s Knife

  • 1 Mason Jar

- Ingredients -

  • 1 Pint fresh Raspberries

  • 3 Cups Fresh Cranberries

  • 1/2 Cup Pomegranate Juice

  • 2 Whole Cinnamon Sticks

  • 1 Tbsp Ground Fresh Thyme

  • 1 Tbsp Ground Fresh Rosemary

  • 1 Whole Grated Nutmeg

  • 1 Cup Light Brown Sugar

  • 1/3 Water

  • 1/4 Cup Bourbon

  • 1 Tbsp Apple Cidar Vinegar

  • 1 Pinch Kosher Salt

  1. Pour your cranberries in a colander. Remove any blemished or ruined berries. Rinse under cold water

  2. Lightly rinse your raspberries just briefly under the cold water.

  3. Remove the leaves of thyme and rosemary from their stems. Briskly chop into smaller pieces. This step is optional; however, I find whether grinding by hand or in a spice grinder this step speeds up the process.

  4. Add all of your ingredients to your sauce pot, and bring to a boil.

  5. Once it has comes to a boil, reduce temperature down to a simmer.

  6. Cook ingredients for 30-45min or until fruit has completely broken down. Stir occasionally to prevent burning at the bottom of the pot.

  7. Don’t stir TOO often. You do want the brown sugar and the sugars in the bourbon to caramelize. This will assist in thickening your sauce. Stir too frequently will prevent this.

  8. Allow sauce to cool completely before placing in Mason Jar.

Pork Belly.

Pork Belly.