Cranberry-Sauce Rose

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cranberry sauce rose


  • 1 can cranberry sauce
  • Pomegranate seeds
  • Orange zest


Carefully shake the sauce out of the can and onto a cutting board; freeze 1 hour. Slice the cylinder in half lengthwise.

Arrange the halves, cut side down and end to end, creating a long half-cylinder. Cut into slices about 2 ridges wide, keeping slices together.

Gently squeeze the sides. Keep squeezing until you have a long row of diagonal slices that face to the left.

Starting at the left end and working slowly, coil the row of slices into a tight spiral. Freeze the rose on the cutting board 1 hour.

Mist a large,thin spatula with cooking spray. Slide it under the rose and transfer to a platter. If slices separate, push them together.

Gently press down and out on the "petals" to make them "bloom." Garnish with pomegranate seeds and orange zest.