How about some Pomegranate Cranberry Sauce for your Thanksgiving festivities? One of the most forgotten items on the table, yet for me, the most crucial. Love me some cranberry sauce on top of that turkey. Especially when all the dark meat is gone and that dry flavorless breast is all that is left. Enter: flavor-saving Pomegranate Cranberry Sauce.
Total Time
25min
4.0
2 Ratings
Author: Olive and Artisan
Servings:
10
Ingredients
•
1 1/2
cups
Fresh Cranberries
•
1/2
cup
Pomegranate Juice
•
2
Tbsp
Granulated Sugar
•
1
tsp
Sweet Hot Mustard
•
1
Orange
, zested
Cooking Instructions
1.
Add Fresh Cranberries (1 1/2 cups), Pomegranate Juice (1/2 cup), Granulated Sugar (2 Tbsp), Sweet Hot Mustard (1 tsp), and zest of the Orange (1) in a small saucepan over medium heat.
2.
Slowly cook down the cranberries. They will pop on their own. Don't try and crush them or they will be too bitter. Once they have popped, cook for another 10 minutes on low.
3.
Remove from the heat and gently press the berries with a rubber spatula to mash some of the cranberries and give the sauce a better texture.
4.
Serve warm or chilled- up to you!
Nutrition Per Serving
CALORIES
35
FAT
0.0 g
PROTEIN
0.2 g
CARBS
8.7 g
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