Cranberry Pomegranate Sauce
Start a new tradition for the family Thanksgiving table by adding another fall fruit with this easy and delicious cranberry pomegranate sauce.
Servings 10
Calories 88kcal
Ingredients
- 12 oz fresh cranberries
- 1 cup pomegranate juice
- ⅔ cup granulated sugar
- ½ cup pomegranate arils
Instructions
- In a small saucepan, add cranberries, pomegranate juice and sugar and bring to boil, about 7 minutes.
- Reduce heat to low and simmer for 15 minutes, until the sauce thickens.
- Remove from heat and let sauce cool for 5 minutes.
- Refrigerate for 2-4 hours.
- Prior to serving, stir in pomegranate arils.
Notes
Cooking Tips: If using frozen cranberries, do not defrost before use. Just allow extra cooking time.
TO STORE: Cranberries are highly acidic, which discourages bacteria growth. Cranberry sauce can be made and refrigerated at least two weeks before serving, and leftovers are likely to stay fresh for another two weeks.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 6 months.
Nutrition
Serving: 1g | Calories: 88kcal | Carbohydrates: 22g | Sodium: 3mg | Fiber: 2g | Sugar: 19g
