Fresh Cranberries (1 1/2 cups)
Pomegranate Juice (1/2 cup)
Granulated Sugar (2 Tbsp)
Sweet Hot Mustard (1 tsp)
, and zest of the
in a small saucepan over medium heat.
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.
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.
Serve warm or chilled- up to you!