Perfect Pomegranate Cranberry Sauce
This sauce actually tastes better the next day, so prepare it the night before and refrigerate until ready to serve.
Prepare your sauce in an enameled cast iron Dutch oven or casserole pan. Cast iron distributes heat more evenly than aluminum or stainless steel, and the enamel prevents sticking and burning, reducing the risk for sauce-making disasters.
Commercial orange juice with extra pulp can be used instead of freshly squeezed.