Friday, November 26, 2010

Cranberry Pomegranate Sauce

Prep Time 2 Minutes
Cook Time 15 Minutes Servings 12

1 bag (about 12 To 16 Oz) Fresh Cranberries
16 ounces, fluid Pomegranate Juice
¾ cups Sugar, More Or Less To Taste

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools. I found this to be a thinner sauce than what I am used to but delicious- I would recommend adding a little bit of cornstarch to the mixture as it cooks to thicken a little.

Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

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